Thyme Baked Camembert with Quince Onion Jam
Hot and oozy camembert paired with a fruity onion jam.
|Preparation Time:||10 minutes|
|Cooking time:||20 minutes|
- 1 tablespoon extra virgin olive oil
- 2 onions, finely sliced
- ¼ teaspoon salt
- 100g quince paste
- 1 teaspoon balsamic vinegar
- fresh thyme
- 200g wheel camembert
- crusty bread, for serving
Heat oil and sauté onions and salt over low heat for 15 minutes until soft and caramelized. Stir in quince paste until melted. Add vinegar and 1 teaspoon chopped thyme. Spoon into a small round ovenproof serving dish. Place the Camembert in the centre of the jam, top with sprigs of thyme and bake at 180°C for 10 minutes until camembert has softened and warmed through. Serve immediately with crusty bread.
To make a Fig and Pear Jam – substitute grated pears for the onion and fig paste for the quince paste.
Brie can also be used in place of Camembert.