Name: Baked Camembert with beetroot and red onion compote
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 red onions finely sliced; 1 beetroot peeled, diced; 1 tsp dried tarragon; 1 tsp dried thyme; 1 tbsp olive oil; 80 ml wine red; 80 ml brown sugar; 2 tbsp sherry or port; salt and freshly ground black pepper; 2 camembert cheese; olive oil to drizzle; fresh thyme; bread baguette, sliced, toasted and rubbed with garlic; fresh thyme

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Ingredients (14)

BEETROOT AND RED ONION COMPOTE:

2	red onions — finely sliced
1	beetroot — peeled, diced
1 tsp	dried tarragon
1 tsp	dried thyme
1 tbsp	olive oil
80 ml	wine — red
80 ml	brown sugar
2 tbsp	sherry — or port
	salt and freshly ground black pepper

BAKED CAMEMBERT:

2	camembert cheese
	olive oil — to drizzle
	fresh thyme

TO SERVE:

	bread — baguette, sliced, toasted and rubbed with garlic
	fresh thyme

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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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