Lunch for two : Baked Camembert with rosemary, honey and toasted almonds

An easy peasy uber delicious lunch for two. Served with a warm rocket salad and thick sliced bread.

To prepare the baked Camembert
  • 1 round of Camembert
  • 1 tbsp water
  • 85g runny honey
  • 2 sprigs rosemary
  • small handful of flaked, toasted almonds
  • Preheat oven to 175 degrees and line a tray with baking paper
  • Score the top of the Camembert about 5mm from the edge and cut out the top
  • Place the honey, sprig of rosemary and the water in a small saucepan and warm through for 10 minutes
  • Drizzle the honey mixture into the top of the cheese and insert a few short sprigs of rosemary into the top. Bake in oven for about 8 minutes. You want it gooey but still holding its shape.
  • Remove from oven and carefully, with spatula transfer to a plate. Top with toasted almonds and serve immediately with bread and the warm rocket salad.
To prepare the salad

  • 2 tbsp olive oil
  • 1 red onion, peeled and cut into 8 pieces
  • 2 sprigs thyme
  • handful of pine nuts, toasted
  • bag of washed rocket leaves
  • 2 tbsp balsamic vinegar
  • Heat a frying pan over medium heat. Add olive oil, thyme, pine nuts and red onion and toss for 5 minutes until the onion softens and the pine nuts are golden.
  • Transfer to a serving bowl. Add the rocket leaves.
  • Drizzle balsamic vinegar over the leaves and toss the salad gently.
  • Serve immediately with the baked Camembert and sliced bread.


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