Before I had this blog I used to eat fruit as a snack and perhaps in muffins occasionally. Blogging has changed my perception of fruit and has definitely increased my appreciation of its many culinary uses. Fruit is great raw but it’s no less appealing in cooking – in both sweet and savoury dishes. This fruity recipe – Baked Peach Camembert – is a good example.
If you are more of a ‘cheese-and-crackers’ rather than ‘dessert’ kind of person this recipe is for you. It is more than just cheese and crackers though, as the camembert is baked alongside sweet juicy peaches which makes this recipe a great summery light snack. It’s the perfect way to finish a summer bbq.
I used peaches in this recipe, but apricots or plums would be just as suitable. The simple tangy dressing together with refreshing mint would be great with either of these fruits. And all would go equally well with the hot gooey camembert, which is just fabulous eaten this way, so much more flavourful than eaten cold. Enjoy this moreish cheese and fruit combination with some crusty bread or crackers.
Yields 4 portions
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 whole camembert
- 4 large peaches, halved, pitted
- 2 tablespoons olive oil
- 2 and 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons fresh mint, finely chopped
- 1 small garlic clove, finely chopped
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Remove any plastic packaging from the camembert and place back in its box (or use a small baking dish if you've got one).
- Place the cheese along with the peaches on a baking tray.
- In a small bowl combine the balsamic vinegar, honey, oil and garlic. Sprinkle the mint over the peaches, drizzle with the vinegar mixture and bake for 20 minutes. Enjoy with crackers or crusty bread. Serve immediately.
I’ve entered this recipe in this week’s Saucy Saturdays hosted by midlifecroissant.com