For the chutney peel the onion and cut it into fine cubes. Peel apple, remove core. Cut apple into fine cubes. Caramelise the sugar in a pot. Add apple, onion and mustard seed.
Deglaze with apple juice and vinegar. Bring to the boil and simmer for 20-30 minutes. Wash the marjoram, shake dry, except for something to garnish, pluck leaves from the stalks and chop. Finally add marjoram and 1 tablespoon of rape seed oil to the chutney and stir in.
Season to taste with salt and cayenne pepper. Put the finished chutney in a cool place. Cut the camemberts in half crosswise. Place them on a baking tray lined with baking paper with the cut surface facing upwards. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 5-7 minutes.
In the meantime cut the bread into thin slices. Heat 2 tablespoons of oil in a frying pan and fry the bread until crispy brown while turning. Arrange cheese, bread and chutney on plates. Garnish with marjoram.