Baked camembert on pumpernickel

Name: Baked camembert on pumpernickel
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Leaf salad mix (washed and ready to eat); 4 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Sugar; 4 TABLESPOONS Rapeseed oil; 75 g dried cranberries; 1 (200 g) round camembert; 8 small, round pumpernickel coins; 2 stem(s) Thyme; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g Leaf salad mix (washed and ready to eat)
4 TABLESPOONS Raspberry vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Sugar
4 TABLESPOONS Rapeseed oil
75 g dried cranberries
1 (200 g) round camembert
8 small, round pumpernickel coins
2 stem(s) Thyme
baking paper

Directions

1
Wash the salad and drain well. For the vinaigrette, whisk vinegar with salt, pepper and sugar. Fold in a thin stream of oil. Mix in the cranberries. Mix the salad with the vinaigrette, chill
2
Cut the camembert into 8 cake pieces. Spread the pumpernickel on a baking tray lined with baking paper. Place one piece of camembert on each. Wash the thyme, dab dry and remove the leaves.
3
Sprinkle on cheese taler. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3-4 minutes until the cheese melts. Carefully place the taler with the melted cheese on 4 plates with a pallet. Arrange the salad on the plates and serve immediately