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125g ripe camembert or brie, chilled 2 dried figs, finely sliced 2 tbsp roasted hazelnuts, finely chopped
© Annabel Langbein Media
Split camembert or brie in half horizontally. Scatter figs and hazelnuts over one cut surface, sandwich the other half on top and press firmly. Wrap in greaseproof paper and allow to stand at room temperature until ready to serve – it will hold for several hours and should soften up.
Serve with a crusty baguette or rustic bread and your favourite chutney, relish, pickle or pesto on the side, try my Feijoa Chutney
Try this with walnuts and dried pears or apricots and toasted almonds.
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