Summary

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

1. 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.
2. 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.
3. If necessary, season the cream again with salt, transfer to small containers and store in the refrigerator for about two hours.
4. After this time, the spread is ready to be served as a spread or as a dip for fresh vegetables of all kinds.