Baked Camembert with Tiptree Hot Gooseberry Chutney
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
10 minutes
Cook Time
15 minutes
The Festive season is all about sharing food with family and friends and this easy dish is a crowd-pleaser, perfect for seasonal entertaining. I make baked Camembert every year at my Christmas party and there’s always a queue of people waiting to dip crudités or bread into the oozy cheese.
I always bake my Camembert using chutney, nuts and fresh herbs; I’ve loved this Tiptree Hot Gooseberry Chutney ever since I discovered it at a Tiptree Tearoom in Essex. A blend of gooseberries, redcurrants and spices, including chilli and ginger, this delicious chutney packs a warm spicy flavour without being too fiery. A real taste of Christmas✨
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Ingredients
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One Camembert
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Tiptree Hot Gooseberry Chutney
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Rosemary (chopped)
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Hazelnuts (chopped), or your favourite nuts
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Baguette
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Olive or rapeseed oil
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Vegetable crudités
Directions
Slice one Camembert in half horizontally and spread a thick layer of Tiptree Hot Gooseberry Chutney on top of one cut edge. Add some chopped rosemary and sandwich the top half back on.
Top with more chutney and some chopped hazelnuts, or any nut you fancy.
Slice a baguette into rounds and brush both sides with olive or rapeseed oil.
Place the Camembert in the centre of a baking stone or baking tray and place the baguette toasts around it.
Bake at 160° in a fan oven or 180° conventional oven for around 15 minutes until the cheese is oozing and the toasts are golden brown.
You could also bake this in an air fryer.Check halfway to check on the Camembert and flip the toasts. If the cheese is very ripe it won’t take very long to for the cheese to melt and the toasts might need a bit longer to bake.
Additional Information
Served this way everyone can dip their crispy toasts and vegetable crudités into the gooey cheese at the table. The Tiptree Hot Gooseberry Chutney pairs so well with the crispy toasts and creamy Camembert. In fact, this chutney goes well with any cheeseboard or leftover Christmas meats.
You can also bake the Tiptree Hot Gooseberry Chutney-stuffed Camembert in its wooden box, or in a ceramic baking dish if you prefer to contain the molten puddle of cheese goo
