Baked camembert with tomato confit

Name: Baked camembert with tomato confit
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Tomatoes; 1 small onion; 1 small apple; 7 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth (instant); 30 g Pine nuts; 75 g Breadcrumbs; 30 g Flour; 1 egg (size M); 4 (125 g each) Camembert; 4 Stem(s) Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Tomatoes
1 small onion
1 small apple
7 TABLESPOONS Oil
1 TABLESPOON Tomato paste
100 ml Vegetable broth (instant)
30 g Pine nuts
75 g Breadcrumbs
30 g Flour
1 egg (size M)
4 (125 g each) Camembert
4 Stem(s) Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the tomato quarters into small cubes. Peel and finely dice onion. Peel, quarter, core and dice the apple. Heat 1 tablespoon of oil in a saucepan, add tomatoes, onion and apple and fry for 3-4 minutes.
2
Add tomato paste and stock, stir in and bring to the boil. Let it boil down at low heat for about 30 minutes. Coarsely chop the pine nuts and mix with the breadcrumbs. Put the flour on a plate. Beat the egg.
3
Halve the cheese and turn it first in flour, then in egg and finally in breadcrumbs. Heat 6 tablespoons of oil in a coated pan. Fry the cheese for about 5 minutes at medium heat, turning from time to time.
4
Wash the basil, put something aside for garnishing. Pluck the basil leaves, cut into fine strips and add to the tomato sauce. Season to taste with salt and pepper. Arrange cheese with some tomato sauce on plates.
5
Garnish with basil and sprinkle with pepper. Add the rest of the sauce. Toast bread tastes good with it.