Allyson Gofton - Hot camembert with cranberries and roasted hazelnuts

A chic twist on a 70s classic!

Ingredients

• 1 French bread stick
• 50 grams butter, melted
• 2x 125 grams camembert
• knob of butter
• 1 cup juicy dried cranberries, chopped
• 1 cup roasted hazelnuts, chopped

Method

1. Preheat the oven to 190ºC. Set the rack just above the centre of the oven.
2. Cut the bread into chunky cubes and toss in the melted butter. Pile onto a tray and bake in the preheated oven until the cubes are crispy. Set aside until ready to serve.
3. Unwrap the camembert and sit inside small dishes where the cheese rounds fit snuggly.
4. Cut a Os and Xs pattern on the top and place a tiny small knob of butter on top of each cheese.
5. Bake in the preheated oven for about 10-12 minutes or until the cheese is lightly golden on top and the cheese is bubbling.
6. Place the bread cubes on to a skewer. Serve the cheese on aboard with a pile of bread kebabs and the chopped fruit and nuts beside. Dip the bread into the hot cheese, roll in the fruit and nuts and enjoy.

Find more delicious recipes by Allyson here.