Camembert potty au gratin on toast with apple chutney

Name: Camembert potty au gratin on toast with apple chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion; 1 Apples; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS Mustard seed; 8 TABLESPOONS apple juice; 3 TABLESPOONS Fruit vinegar; 8 Stem(s) Marjoram; 3 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 4 small Camembert (60 % fat; à approx. 150 g); 150 g Baguette bread; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small onion
1 Apples
2 TABLESPOONS demerara sugar
2 TABLESPOONS Mustard seed
8 TABLESPOONS apple juice
3 TABLESPOONS Fruit vinegar
8 Stem(s) Marjoram
3 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
4 small Camembert (60 % fat; à approx. 150 g)
150 g Baguette bread
baking paper

Directions

1
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.
2
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.
3
Season to taste with salt and cayenne pepper. Put the finished chutney in a cool place. Cut a lid off each cheese. Place them side by side on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 5-7 minutes.
4
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.