Recipe: Christmas Charcuterie Board with Baked Camembert

INGREDIENTS

4 portions

1 Camembert cheese

5 tbsp dried cranberries

5 sprigs rosemary

25 g walnuts

4 tbsp cranberry sauce

3 tbsp olive oil

½ tsp mustard

2 tbsp pumpkin seed oil

2 tbsp balsamic vinegar

¼ tsp sugar

120 g lamb's lettuce

2 tbsp green Olives

2 tbsp walnuts

100 g round crackers

200 g green Grapes

200 g red grapes

150 g soft goat cheese

200 g Cheddar

250 g hard cheese

Rosemary for decoration

2 tbsp dried Apricots

3 tbsp pistachios with shell

salt

pepper

Preheat the oven to 200°C CircoTherm^®. Roughly chop dried cranberries and walnuts, finely chop rosemary, and transfer to a small pot. Add cranberry sauce, 1 tbsp of balsamic vinegar, 1 tbsp of olive oil and heat up on Induction Hob heat setting 6 for approx. 3 minutes, until combined. Season with salt and pepper.

Transfer Camembert to a lined baking sheet and bake in the preheated oven for approx. 20 min.

In the meantime, to make the salad, add 2 tbsp olive oil, mustard, pumpkin seed oil, 1 tbsp balsamic vinegar, sugar, salt, and pepper to a large bowl and mix. Add lamb’s lettuce and toss well to coat with the dressing.

Start by placing the cheese and grapes on a large (wooden) board or serving platter. Then, fill in the gaps with the smaller accompaniments you chose for your charcuterie board. Consider different heights, colours and textures to create a cohesive display. Enjoy!