Baked Camembert with beetroot and red onion compote

Fed up with the standard cheese, crackers and olives when putting a snack together? Make a baked Camembert!
 
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Recipe from: 20 April 2016
Preparation time: 10 min
Cooking time: 40 min
 
 

Ingredients

 
  • BEETROOT AND RED ONION COMPOTE:
  • 2
    red onions, finely sliced
  • 1
    large beetroot, peeled and finely diced (use gloves!)
  • 1
    tsp
    dried tarragon
  • 1
    tsp
    dried thyme
  • 1
    Tbs
    olive oil
  • 80
    ml
    Two Oceans Cabernet Sauvignon Merlot
  • 80
    ml
    brown sugar
  • 2
    Tbs
    Old Brown or port
  • Freshly ground salt and pepper to taste
  • BAKED CAMEMBERT:
  • 2
    Camembert rounds
  • Olive oil to drizzle
  • A few sprigs of thyme
  • TO SERVE:
  • Sliced baguette, toasted and rubbed with garlic and a drizzle of olive oil
  • Fresh thyme
Servings: Change Serving
 
 

Method

 
In a small pot, add the onions, beetroot and herbs to the heated oil and lightly sauté for two minutes.

Add the Two Oceans Cabernet Sauvignon Merlot, sugar and sherry or port. Mix until evenly combined, cover and simmer for 15 minutes. Remove the lid and simmer over a low heat for another 15 minutes or until the liquid is sticky and reduced. Season with salt and pepper.

Preheat the oven to 200°C.

Place the Camembert rounds in small skillet pans, add a sprig or two of thyme and drizzle with a little olive oil. Season with salt and pepper. Bake for 12 to 15 minutes until the cheese is of a soft, oozy consistency.

Serve immediately with the red onion and beetroot compote and crusty toasted bread/bruschetta.

Enjoy with a rich glass of Two Oceans Cabernet Sauvignon Merlot.

Reprinted with permission of Two Oceans Wines.

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Read more on: recipe  |  starters  |  cheese
 

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