Happy 14th July all of France!
To make this baked camembert you’ll need, camembert, rhubarb and ginger preserve, a fig, pistachios and walnuts.
Mix the chopped nuts and slices of fig in a couple of spoonfuls of the preserve, spread a little more jam over the cheese before piling the topping on. Bake in the oven at 180° for about 10 – 15 mins, until the cheese is melting and runny inside but not quite oozing out yet.
Serve with crackers – we had rosemary crackers lying around- worked like a dream!
The Big Potatoes are lucky enough to be in France for La Fête Nationale and we’ll leave you with a few of our favourite shots of village life in rural Vendée…….
French Baked Camembert as seen on Pinterest by The Mediterranean Dish.