Oven Camembert on pumpernickel

Name: Oven Camembert on pumpernickel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Leaf salad mix (washed and ready to eat); 3 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS good oil; 50 g dried cranberries; 8 small round pumpernickel coins; 2 Camemberts (approx. 200 g each; 45 % fat in dry matter); 2 stem(s) Thyme; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Leaf salad mix (washed and ready to eat)
3 TABLESPOONS Raspberry vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS good oil
50 g dried cranberries
8 small round pumpernickel coins
2 Camemberts (approx. 200 g each; 45 % fat in dry matter)
2 stem(s) Thyme
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the salad and drain well. For the vinaigrette, mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil.
2
Stir in the cranberries. Mix salad and vinaigrette.
3
Line a baking tray with baking paper. Spread pumpernickel on it. Cut the camemberts into 4 cake pieces and place each on a pumpernickel taler. Wash the thyme, shake dry and pluck.
4
Sprinkle on the camemberts.
5
Bake in a hot oven for 3-4 minutes until the cheese melts. Arrange the salad on four plates. Carefully lift the taler with the melted cheese from the baking tray, spread it on the plates and serve immediately.