Walnuts have long been considered synonymous with the festive season. Often enjoyed freshly cracked open with a nutcracker, or more commonly bought already shelled, walnuts are used in a variety of sweet and savoury seasonal dishes – or simply enjoyed on their own!
The unique taste and texture of walnuts makes them a supremely versatile ingredient and means they can do so much when it comes to Christmas cooking. Incorporating them into seasonal starters, sharers, mains and desserts will add crunch, sweetness, colour, texture and more.
Today I am sharing a baked camembert recipe with you.
How To Make Baked Figs, California Walnuts And Camembert:Prep: 10 minutes
Cook: 25-30 minutes
Serves 2 as a light lunch or 4 as a starter
- 250g Camembert cheese
- 2 sprigs rosemary
- ½ ciabatta loaf, thinly sliced (140g)
- 2 tbsp olive oil
- 4 large figs, quartered (300g)
- 75g Walnut Halves
- 2 tbsp maple syrup
How To Make Baked Figs, California Walnuts And Camembert:
1.) Preheat the oven to 190oC, gas mark 5.
2.) Remove the wrapping from the cheese and place in a round ceramic dish just big enough for the cheese to fit snuggly. Make a few slits in the top and press in small sprigs of rosemary. Place on a baking tray.
3.) Brush the ciabatta slices with oil and place on a separate large baking tray. Bake both in the oven (with cheese on the shelf above the bread) for 15 minutes until the bread is crispy and golden. Remove the bread and set aside and cook the cheese for a further 5 minutes.
4.) Add the figs and walnuts to the camembert tray and drizzle over the maple syrup, bake for a further 5-8 minutes until the cheese has softened and the figs are just soft.
5.) Transfer to a serving platter, scatter with rosemary leaves and serve with the toasted bread.
- Great for sharing or as a light lunch, try spreading the bread with the cheese and top with figs and walnuts for a warm buffet treat.
- Try using garlic slices in addition to the rosemary in the cheese.
Baked Figs, California Walnuts And Camembert. Recipe and image courtesy of California Walnuts. What do you think about this recipe? Do you fancy trying some?
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