![Sweet & Salty Camembert](/on/demandware.static/-/Sites-LCNZ-Library/default/dwc11e4187/images/recipe/LC_20200505_GB_RC_CI_r0000000001321_001.jpg)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 250g Camembert
- 125g Diced pancetta
- 65g Pomegranate seeds
- 4 Sprigs of thyme
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Method
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1Preheat oven to 200°C or 180°C fan forced. Unwrap the camembert from all packaging. Place in the Midi Shallow Casserole and bake in the oven for 10-12 minutes until the rind begins to break and the centre is soft.
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2Put the pancetta in a small frying pan. Cook on a medium heat until crispy. Take off the heat, and pour onto kitchen paper to drain.
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3When the pancetta is cool, stir in the pomegranate seeds and thyme leaves. Spoon the mixture over the warm camembert and serve with breadsticks or chunks of French bread.
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4Suggested Wine pairing: Medium White: Alabarino or Medium Red: Pinot Noir