I love cheese. Of all kinds. I don’t think there’s a kind of cheese I don’t like. Now that I’m thinking, cheese is my favorite food. OK, together with olives maybe
And if it is warm and creamy, even better. It becomes the best food ever!!!!
Having said that, I guess you imagine that Camembert cheese in on top of my cheese recipes. After having experienced the Camembert en croûte provençale , today I tried a new one with sun dried tomatoes and almonds. A true delight!
- 1 round of Camembert
- 1 sheet of puff pastry
- sun dried tomatoes
- toasted almonds chopped
- 1 yolk
- Preheat the oven to 200°C.
- Roll out the pastry. Place the round of Camembert right in the center of pastry. Add on top the sliced sun dried tomatoes, the chopped almonds and rosemary. Gather the dough like a bag and press to seal.
- Brush it with the yolk and water or milk. Decorate with rosemary.
- Place the cheese on a tray with baking paper and bake for 20-25′ until pastry becomes golden brown.
When you cut the crust you’ll find the creamiest cheese ever! Yum!!!
In case you wonder what’s left