GARLIC AND THYME-STUFFED CAMEMBERT WITH HERBED PITA TOASTS

AvatarGH InternQuick & easy

This spicy Camembert and crispy succulent roast pork are easy to prepare and make a lip-smacking winter meal

INGREDIENTS

  • 250g Camembert cheese in
  • a wooden container
  • 2 garlic cloves, peeled and thinly sliced
  • 5 stalks fresh thyme or lemon-thyme
  • 30ml dry white wine (optional)
  • 15ml olive or avocado oil
  • salt and milled black pepper

FOR THE HERBED PITA TOASTS:

  • 2–3 pita breads, halved to form 2 rounds
  • 30ml fresh mixed herbs, such as thyme, parsley, chives, oregano, finely chopped
  • 45ml olive or avocado oil
  • 30ml basil pesto
  • 3ml dried mixed herbs
  • salt and milled black pepper

TO SERVE (OPTIONAL):

  • seasonal green salad leaves drizzled with
  • a little olive oil
  • grapes
  • fresh figs

METHOD

  1. To make the pita toasts: preheat the oven to 180˚C. Slice the pita halves into wedges and arrange on a baking sheet in a single layer. Grind the fresh herbs to a paste in a pestle and mortar.
  2. Add the remaining ingredients and mix together. Baste the pita wedges with the herb mixture. Bake in the oven for 7–10 minutes, or until golden and toasted. Allow to cool.
  3. Meanwhile remove the Camembert from its packaging. Place a piece of baking paper in one half of the wooden container and replace the cheese in the container.
  4. Make small incisions on top of the cheese; use the tip of a knife to press slivers of garlic and thyme into the cheese. Pour the wine (optional) over the cheese and drizzle over the olive or avocado oil. Season with salt and pepper, place on a baking tray and bake uncovered in the wooden container at 180˚C for 15–20 minutes.
  5. Serve at once with the herbed pita toasts and salad greens, grape and figs, if desired.

COOK’S TIP: Served on its own, this dish makes a great light meal.

(Serves 3–4)

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