The lovely camembert that we got at the Indaba was very well received. I do love cheese, and often make a meal of it, breakfast, lunch or dinner. Along with the camembert, while going to the different wine estates, I picked up a few preserves and little odds and ends. My fridge is full of jams, preserves, antipasti type goodies, I love to eat mezze style and enjoy to snack on small things.
So what I did with my Camembert.
Turned my oven on to its highest heat, and let preheat. I cut thin slices of bread to make malba toast and grilled it under my grill. Removed and set aside.
Taking a melon baller, I scooped out the middle of the camembert and filled the whole with sherry., baked for 7 – 9 minutes, you want it just at the point where it becomes gooey but ca still hold its shape a little when you cut it. The sherry adds a lovely aroma and a slight sweetness to the camembert.
By the flower on my cheese board, I have a Pinotage relish which I bought at Constantia Uitsig where we had breakfast one morning. Made from grapes and onions, it has this beautiful sweetness about it that goes so well with the camembert.
I had rosemary & olive oil marinated olives, feta and sundried tomatoes which I found at Fairview, which added a little bitterness to board which was a lovely balance with the sweetness of the green fig and the Pinotage relish.
With that I had marinated peppers, which I have to be honest, I didn’t enjoy as much as I thought I would.
I love this style of eating, little bits and pieces, all these flavours going on, and the balance you can create with the different flavours.