Three-cheese toastie
For quick comfort, look no further – the saltiness of the cheese in this toastie pairs perfectly with the acidity and sweetness of red onion chutney
Baked camembert with sweet maple bacon & rosemary crumble topping
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 290g camembert
- 1 tbsp vegetable oil
- 3 sprigs rosemary
- 4 rashers smoked streaky baconfinely chopped
- 1 tbsp maple syrup
To serve
- crackers or toasted baguettes
Nutrition: per serving
- kcal137
- fat10g
- saturates6g
- carbs4g
- sugars3g
- fibre0.2g
- protein8g
- salt0.84g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Brush the base of a small baking dish with half the oil – the dish should be able to comfortably hold the camembert. Cut the top off the camembert using a sharp knife, then scatter over the leaves of one of the rosemary sprigs. Bake for 20-25 mins until bubbling and golden.
step 2
Meanwhile, pick the leaves off the remaining rosemary sprigs and finely chop. Heat the remaining oil in a frying pan over a medium heat and cook the bacon for 5 mins until golden and almost cooked through. Stir in the chopped rosemary and maple syrup, and cook for a further 2-3 mins until the bacon is crispy. Drizzle the maple bacon mixture over the baked camembert, and serve with crackers or toasted baguettes for dunking.
