Wrapped camembert on ham carpaccio

Name: Wrapped camembert on ham carpaccio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 150 g young leaf spinach; 4 (125 g each) Camembert; 4 TSP liquid honey; 10 g Chervil; 15 g Lovage; 15 g Borage; 24 thin slices of Tiroler Landschinken (approx. 15 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Balsamic vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
150 g young leaf spinach
4 (125 g each) Camembert
4 TSP liquid honey
10 g Chervil
15 g Lovage
15 g Borage
24 thin slices of Tiroler Landschinken (approx. 15 g each)
7-10 Tbsp Aluminium foil

Directions

1
Season the vinegar with sugar, salt and pepper, fold in the oil. Wash spinach and shake dry. Sprinkle each camembert with 1 teaspoon honey. Wrap the camembert in the spinach. Wash the herbs, clean if necessary and shake dry, spread on the camembert.
2
Wrap each camembert in foil and place on a baking tray. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 15 minutes.
3
Arrange the ham on 4 plates. Remove the camembert from the oven, wrap it in aluminium foil and spread it on the ham, sprinkle with the vinaigrette.