Baked Camembert with beetroot and red onion compote

Food24
4 servings Prep: 10 mins, Cooking: 40 mins By Food24
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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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