Camembert with cranberries

Name: Camembert with cranberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lollo bianco; 2 medium-sized tomatoes; 1 medium onion; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 (125 g each; 30 % fat) Camembert; 100 ml low-fat milk (1.5% fat); 2 TABLESPOONS Breadcrumbs; 16 round slices Party Pumpernickel; 2 TABLESPOONS Cranberries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 lollo bianco
2 medium-sized tomatoes
1 medium onion
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 (125 g each; 30 % fat) Camembert
100 ml low-fat milk (1.5% fat)
2 TABLESPOONS Breadcrumbs
16 round slices Party Pumpernickel
2 TABLESPOONS Cranberries

Directions

1
Clean, wash and cut the salad into strips. Wash, quarter, seed and slice the tomatoes. Peel onion and cut into small cubes. Season vinegar with salt and pepper, add oil.
2
Add onion. Mix the lettuce and tomatoes and pour the vinaigrette over the lettuce. Cut the camembert into wedges. Heat the remaining oil in a frying pan. Turn the camembert first in the milk, then in breadcrumbs and pour into the hot oil.
3
Fry for about 2 minutes while turning. Arrange camembert, salad, pumpernickel and cranberries on a plate and serve immediately.