Camembert Pepper Spread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g camembert (s)
- 100 g double cream cheese
- 1 tablespoon walnut oil or olive oil
- 100 g shallot (s)
- 75 g red pepper (s)
- 1 tablespoon, leveled paprika pulp, mild
- 1 tablespoon, heaped basil
- 1 pinch (s) salt
- 1 pinch (s) white pepper
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Clean the shallots, chop them into small cubes, sweat in a small pan with 10 g butter until translucent and then leave to cool. Wash the peppers, remove the skin and core, dice them into small cubes and fry them lightly in a pan in 10 g butter and then let them cool down as well.
- Cut the cheese into small pieces, put all the ingredients in a narrow blender jar and mix everything with a hand blender to a smooth cream.
- If necessary, season the cream again with salt, transfer to small containers and store in the refrigerator for about two hours.
- After this time, the spread is ready to be served as a spread or as a dip for fresh vegetables of all kinds.
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