Baked camembert with apple and tomato confit

Name: Baked camembert with apple and tomato confit
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 sour apple (e.g. Jonagold); 3-4 Tbsp Oil; 1 TEASPOON demerara sugar; 1 can(s) (425 ml) tomato pieces; 1 TABLESPOON Tomato paste; 3 TABLESPOONS Pine nuts; 6-7 TABLESPOONS Breadcrumbs; 2 Eggs; 4 (125 g each) Camemberts; 4 Stem(s) Basil; 7-10 Tbsp salt and pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 sour apple (e.g. Jonagold)
3-4 Tbsp Oil
1 TEASPOON demerara sugar
1 can(s) (425 ml) tomato pieces
1 TABLESPOON Tomato paste
3 TABLESPOONS Pine nuts
6-7 TABLESPOONS Breadcrumbs
2 Eggs
4 (125 g each) Camemberts
4 Stem(s) Basil
7-10 Tbsp salt and pepper

Directions

1
For the confit, peel and finely dice the onion. Peel, quarter, core and dice the apple. Heat 1 tablespoon of oil in a saucepan. Fry the onion and apple briefly. Sprinkle with sugar and caramelise briefly.
2
Stir in the chunky tomatoes, tomato paste and 5 tablespoons of water, bring to the boil and boil everything open over high heat for about 10 minutes.
3
In the meantime roughly chop the pine nuts. Mix with breadcrumbs. Whisk the eggs in a deep dish. Halve each camembert. First pull the halves through the eggs and then turn them in the breadcrumb mix, press them down well.
4
Heat 2-3 tablespoons of oil in a coated frying pan. Fry the camemberts in it at medium heat for 2-3 minutes on each side.
5
Wash the basil, shake dry, pluck the leaves and cut into fine strips. Stir into the confit. Season to taste with salt and pepper. Arrange the camemberts with the confit. Serve with toasted bread.