A Simple Starter: Camembert Bake
Baked Goat’s Cheese Camembert with Apple, Thyme and Toasted Pecan Nuts
I love cheese, and cheese is even better when it’s melted. This recipe is a delicious, but simple starter made with Goat’s Cheese camembert. It can be served as a starter or a snack, with some toasted ciabatta or crackers. Let everyone dip in and you will see, soon there will be nothing left!
Ingredients
250g goat’s cheese camembert (If not available a normal cows milk version will do)
2 Granny Smith apples
20g thyme
200g pecan nuts.
5 tbsp Honey
You can also make this same recipe with regular cow’s milk camembert too, if you can’t find goat’s cheese camembert.
How to make the Baked Goat’s Cheese
Place your camembert into a oven proof dish and using a sharp knife create a cross hatch pattern into the skin.
Cored and quarter the apples. You don’t need to peel them, but yo can if you prefer it.
Place the apple pieces around the camembert and then add the thyme over the apple and camembert cheese.
Toast the pecan nuts in a pan without oil.
Add the toasted nuts and pour over the honey
Bake the dish for 10-15 minutes at 200 degrees Celsius (390 degrees Fahrenheit) or until soft.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
This dish can also be served as a snack. Just add some toasted ciabatta and let everyone dip in!
This dish was created in partnership with @home and the recipe first appeared on the @home blog. Photography done at my house, using their MasterChef Elite collection of cookware and stoneware.
See below more recipes made using the @home MasterChef Elite collection of cookware and stoneware
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
Sign up to the newsletter below to be kept up to date with events, new recipes and reviews, or contact Shawn to chat about recipe creation, restaurant takeovers and public speaking events.
Generally asparagus are pan-fried with a little olive oil, and some salt and pepper. But if you’re wanting to serve up a more exciting asparagus side, look no further! This recipe includes some exotic ingredients which come together in a flavour combination that no one will be able to resist. Sometimes a side becomes more popular than the main meal, and this roasted asparagus dish has that potential!