Baked Camembert with Balsamic Onion
and Garlic Dipping Bread | Perfect for sharing | Serves 2-4
This Baked Camembert with Balsamic Onion & Garlic Dipping Bread is a sharing side that you’ll want to keep all to yourself. Mixing the creaminess of a whole, gooey, melted Camembert cheese with indulgent garlic flatbread and a tangy caramelised onion topping, it’s great as a starter, part of the main course, or as an alternative after-dinner cheeseboard.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
2
Garlic Clove
250
French Camembert
(Contains Milk)
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
12
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2
Olive Oil
1
Sugar
2
Water
Nutritional information
Instructions
a) Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press) and remove the Camembert from it's packaging. c) Pop the Camembert into a large square of kitchen foil. Bring the foil together at the top to make a little parcel. d) Place the Camembert parcel on a baking tray.
a) Bake the camembert on the top shelf of your oven until the cheese has melted, 20 mins. b) Meanwhile, pop the garlic in a large bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together. c) Chop each flatbread into 6 triangles and add to the bowl with the garlicky oil. Toss together to coat. d) Pop the flatbreads on a large baking tray in a single layer. TIP: You may need 2 trays. e) Once the cheese has been cooking for 10 mins, pop the bread on the middle shelf of your oven to bake until golden, 6-8 mins.
a) While everything cooks, heat a drizzle of oil in a frying pan on medium heat. b) Once the oil is hot, add the red onion and season with salt and pepper. c) Fry until really nicely softened, 7-8 mins. Add the balsamic vinegar, sugar and water (see ingredients for both amounts), cook until the liquid has evaporated and the onions are sticky, 1-2 mins. d) Once the cheese is cooked, carefully place on a serving dish and open up the tin foil parcel. e) Pop the caramelised onion on top of the cheese and serve with the garlic bread alongside for scooping up the cheese. Enjoy!
