Baked Camembert with Red Berry CompoteRecipe Blog Post
3 tablespoons O&V Port Wine Vinegar *
2 tablespoons water
2 rounds of Camembert cheese
4 tablespoons red berry jam (raspberry, red currant or mixed berry)
1 teaspoon O&V Melipone Vanilla *
1 ½ cups raspberries
Chopped toasted walnuts for garnish
Rosemary leaves for garnish
Sliced baguette for serving
Optional: O&V Camembert Cheese Baker
Preheat the oven toe 375F. Bake the camemberts in the oven for 12 minutes.
While the cheeses are baking, place a pan on the stove and heat together the vinegar, water, vanilla and berry jam. Bring to a boil and when thickened, add the raspberries and mix. Cook for 1-2 minutes till berries soften.
Remove cheeses from oven and pour the berry syrup over them. Sprinkle generously with rosemary sprigs and chopped toasted walnuts. Serve with sliced baguette
Total Time: 20 minutes
* The Port Wine vinegar adds a deliciously rich and intense flavor derived from the Tawny Port it is made from. The Melipone Vanilla is concentrated and aromatic adding to the flavor of this compote for the cheese.
Many Oil & Vinegar stores carry a pretty Camembert Cheese Baker – it is a perfect way to serve this pretty appetizer.
You can freeze any leftover berry compote, thaw and use over cheesecake, Greek yogurt or another round of camembert in the future.
Categories: Appetizer, Brunch, Charcuterie Board, Cheese Board, Port Wine Vinegar, Camembert, Brie, Melipone Vanilla, Red Berry Compote, Raspberries, Rosemary, Baked Cheese, Holiday Entertaining, Christmas Appetizer, Cheese Baker