Easy
Ingredients for 4 servings
- 1 AOP Normandy Camembert in its wooden box
- 1 thin baguette
- 20g chopped almonds
- 20g chopped hazelnuts
- 80g softened butter
- 2 tbsp Darégal frozen Persillade
- Freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the Camembert: remove the wrapping paper and replace with a sheet of baking paper. Quickly dip the bottom of the box in cold water to prevent it from burning in the oven. Place the Camembert back in its box. Score the Camembert rind in a cross shape, then generously season with freshly ground pepper.
- Preheat the oven to 180°C (Gas Mark 6). Bake the Camembert, with the box open, for about 15 minutes. Halfway through cooking, sprinkle the surface with chopped hazelnuts and almonds to lightly toast them.
- Prepare the toast soldiers: In a bowl, mix the softened butter with 2 tbsp Darégal persillade until you get a green and fragrant spread. Cut the thin baguette into long strips. Spread them generously with the persillade butter and grill them for a few minutes to make them crispy and golden.
- Serve: Serve the Camembert hot and gooey in its box, accompanied by the grilled toast soldiers.
Enjoy your meal!
Chef's Tip!
Take your small herb box out of the freezer, sprinkle as a finishing touch on your recipe, and immediately return it to the freezer!
