Baked Camembert with Sorrel and Basil
2 servings
20 minutes
Baked camembert with sorrel and basil is the embodiment of refined taste and aroma. Camembert, known for its delicate creamy texture, becomes even softer and gooier after baking. Pickled sorrel adds a pleasant tang to the dish, balanced by subtle notes of basil and olive oil. Crispy cheese 'crackers' with chili pepper add spiciness and textural contrast. Pine nuts complete the composition with a light nutty sweetness. This dish is perfect for a cozy dinner with loved ones or a festive table. It should be served hot to fully enjoy its rich flavor and melting consistency.
1
Place the Camembert in a baking dish wrapped in foil. Make shallow cuts.
- Camembert cheese: 125 g
2
Spread with cream cheese and sprinkle with pepper.
- Cream cheese (curd cheese spread): 2 tablespoons
- Ground black pepper: pinch
3
Chop the sorrel finely and mix it with refined olive oil.
- Pickled sorrel: 3 tablespoons
- Refined olive oil: 1 teaspoon
4
Place the sorrel on top of the cheese.
- Pickled sorrel: 3 tablespoons
5
Send to a preheated oven at 180 degrees for 12 minutes.
6
Meanwhile, grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 30 g
7
Shape the future 'crackers' into ovals and season them with chili pepper.
- Parmesan (Parmigiano Reggiano): 30 g
- Chili powder: pinch
8
Send to a preheated oven at 180 degrees for 5-6 minutes.
9
Roast pine nuts in a dry pan until golden brown.
- Pine nuts: 40 g
10
Transfer the Camembert to a plate and add slightly cooled cheese crackers. Add green olive oil.
- Extra virgin olive oil: 1 teaspoon
11
Then sprinkle with nuts and basil.
- Pine nuts: 40 g
- Basil: 1 sprig
12
Serve hot.