Warm ginger Camembert with cumin
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- Prep Time5 min
- Total Time5 min
- Makes4 appetizer servings
Ingredients
125 g round camembert
3 tbsp ginger marmalade
1/4 tsp ground cumin
1 tbsp finely chopped cilantro, parsley or basil
1 tbsp chopped toasted pecans, optional
Instructions
Preheat oven to 400F (200C). Slice rind horizontally from top of cheese and discard. Place cheese in centre of a foil-lined pie plate or microwave-safe serving dish. In a small bowl, stir marmalade with cumin. Spread mixture over cheese. Just before serving, bake cheese in centre of 400F (200C) oven until sides feel warm when poked, from 6 to 8 minutes. Remove to a serving plate. Or microwave, uncovered, on medium 30 seconds to 2 minutes. Sprinkle with coriander and pecans, if using. Serve with small toasts and apple or pear wedges for spreading with cheese.
Nutrition (per serving)
Calories 112, Protein 5g, Carbohydrates 10.1g, Fat 6g, Fibre 0.7g.
Warm creamy Camembert melds well with sharp ginger and earthy cumin. Ginger marmalade is sold in most supermarkets.
Make ahead
Prepare cheese to point of heating. Cover with a tent of foil (plastic wrap will stick). Refrigerate no longer than 1 day as cheese may discolour. Bake as directed above.
