Baked camembert salad recipe

Blackberry meets cheese
Baked camembert salad recipe

Forget the classic with cranberries: food blogger Mareike Pucka relies on blackberries and royal oyster mushrooms for baked Camembert. A fascinating relationship.

This salad is slowly calling for the end of summer. With blackberry sauce and fried king oyster mushrooms, it evokes the best signs of late summer on your plate.

Homemade breaded camembert is faster and easier than you think. It’s totally worth investing in these minutes – and you don’t need to resort to the TK option anymore.

Ingredients for 2 servings:

For the salad and baked camembert:

130g mixed salad, 80g radicchio, 5 cherry tomatoes, 1/2 Granny Smith apple, 80g king oyster mushrooms, 4 blackberries (approx. 25g), 2 Camemberts, 125g each, 1 egg, 50g breadcrumbs, 1 gr. tablespoon of sunflower oil

100 g of blackberries, 1 tsp. mustard, 1 tsp. honey, 4 ch. sunflower oil, 1 tsp. balsamic vinegar, salt, pepper

1. Preheat the oven to 180 degrees fan. Open the camemberts.

2. Beat the egg in a bowl and roll the camemberts in it.

3. Then put breadcrumbs and cover all sides with it.

4. Cover the baking tray with baking paper and put a baking sheet on it. Brush carefully with oil.

5. Bake for about 20 minutes until golden.

6. Wash and dry the lettuce and radicchio and put them on two plates.

7. Cut the cherry tomatoes into quarters and spread them over the salad.

8. Slice the king oyster mushrooms and fry in a covered pan with a little oil until golden.

9. For the sauce, put the blackberries, mustard, honey, oil and vinegar in a bowl and puree them finely with a hand blender. Add salt and pepper.

10. Cut 4 blackberries in half and place them on the salad.

11. Finally, add the king oyster mushrooms, top with the cooked camembert and sprinkle over the dressing.

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