Camembert Thaler au gratin

Name: Camembert Thaler au gratin
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g lettuce (e.g. oak leaf, picking and/or radicchio salad); 1-2 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Oil (e.g. rape seed oil); 1-2 TABLESPOONS dried cranberries; 8 small pumpernickel coins; 1 Camembert (45 % fat; approx. 200 g); 2-3 stem(s) Thyme; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g lettuce (e.g. oak leaf, picking and/or radicchio salad)
1-2 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Oil (e.g. rape seed oil)
1-2 TABLESPOONS dried cranberries
8 small pumpernickel coins
1 Camembert (45 % fat; approx. 200 g)
2-3 stem(s) Thyme
baking paper

Directions

1
Wash the salad, dab dry and possibly pluck a little smaller. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Stir the cranberries into the marinade.
2
Put the pumpernickel on a baking tray covered with baking paper. Cut the cheese into 8 cake pieces and place them on top. Wash the thyme, remove the leaves and sprinkle over the cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 3-4 minutes until the cheese melts creamy.
3
Place the salad leaves as a garnish on 4 plates. Spread marinade over them. Arrange the Camembert taler next to it.