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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Basked Camembert Berry Compote

Perfect Holiday Appetizer

 

Melty cheese, savory crostini and a sweet and tart berry compote create a delicious and beautiful appetizer any time of year but especially during the holiday season.

 

I love the addition of Port Wine vinegar to this compote; it adds a little tartness to balance out the sweetness of the berry jam. If you only have adults at the gathering, BE BRAVE and substitute the water for some actual port wine or red wine (such as a jammy or fruit forward cabernet or pinot noir) for additional layers of yumminess.

 

This is an easy, quick appetizer for a crowd, or make just one camembert, and freeze any excess compote for the next time

 

Start dipping into that melty, creamy goodness!

 

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Baked Camembert with Red Berry Compote

 

 

Ingredients

 

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

 

 

Preparation

 

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

 

 

 

 

 

 

 

 

Serves 8-10

Total Time: 20 minutes

 

 

 

 

 

 

Notes

* 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

 

 

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