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BBQ Baked Camembert

Perfect with this nutty salad – a taste of France.

Makes 4 servings.

  • 1 Alfresco BBQ camembert
  • 50g walnuts
  • 1 Bag Wild Rocket, washed and dried

Dressing

  • ½ teaspoon Dijon mustard
  • 1 tablespoon wine or cider vinegar
  • 2 tablespoons olive oil
  • Cook Camembert according to pack instructions
  • Place all the dressing ingredients in a jam jar, pop the lid on,  and shake well
  • Place the melted Camembert  on a serving platter scatter with the rocket and walnuts and pour on the dressing
  • Serve with plenty of crusty ciabatta  or celery sticks

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