Baked Camembert and Garlic Bread Dippers

Name: Baked Camembert and Garlic Bread Dippers with Caramelised Balsamic Onions | Perfect for sharing
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 unit(s) Red Onion; 2 unit(s) Garlic Clove**; 250 grams French Camembert; 4 unit(s) Greek Style Flatbreads; 12 milliliter(s) Balsamic Vinegar; 2 tbsp Olive Oil; 1 tsp Sugar

with Caramelised Balsamic Onions | Perfect for sharing

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This baked camembert is a tasty snack to enjoy whilst watching the FIFA Women's World Cup and is bound to score points with friends and family. Dip homemade garlic bread into melted cheese and caramelised red onions for a delicious snack or starter.

Tags:

Veggie

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove**

250 grams

French Camembert

(Contains: Milk)

4 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information

Energy (kcal)849 kcal

Energy (kJ)3554 kJ

Fat39.9 g

of which saturates22.8 g

Carbohydrate74.7 g

of which sugars13.2 g

Dietary Fibre12.5 g

Protein43.1 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Grater

•Aluminum Foil

•Large Bowl

Cooking Instructions and Tips

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

c) Remove the Camembert from its packaging, then pop it into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.

d) Place the Camembert on a lined baking tray and bake on the top shelf of your oven until the cheese has melted, 15-20 mins.

a) Meanwhile, pop the garlic into a large bowl with the olive oil (see pantry for amount). Season with salt and pepper and mix together.

b) Cut each flatbread into 6 triangles and add to the bowl of the garlic oil. Turn to coat well in the oil.

c) Pop the garlic flatbreads onto another large baking tray in a single layer. TIP: Use two trays if necessary.

d) Once the Camembert has been in the oven for 10 mins, place the flatbread triangles on the middle shelf and bake until golden, 6-8 mins.

a) While everything cooks, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

b) Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

c) Once the Camembert is baked, carefully place on a serving dish, then place the caramelised balsamic onions on top of the cheese.

d) Serve with the garlic bread dippers alongside for scooping up.

Enjoy!