Sharpham Camembert is baked to perfection for a deliciously oozy, creamy cheese and then topped with a lovely light Strawberry salsa made with chopped rosemary fresh Britsh strawberries and a dash of balsamic and honey for a striking Summertime recipe, perfect for sharing with family and friends and goes very well with a glass of Sharpham Pinot Noir Rose.
- 260 g Sharpham Camembert
- 200 g Strawberries
- 1 tsp Runny Devon honey
- 1 tbsp Balsamic vinegar
- Devon sea salt flakes
- Fresh rosemary leaves
- Cut and quarter the Strawberries in a bowl and stir in the salt, balsamic vinegar, honey and then chopped rosemary and leave to marinade for half an hour
- Put the Sharpham Camembert in your Camembert baking dish, score with crosshatch and drizzle with a little Pinot Noir Rose wine. Put the lid on and put in the oven and bake for 10-15 mins until soft and gooey in the centre
- Spoon over the fresh strawberry salsa onto the top of the Sharpham Camembert and serve immediately with chunks of focaccia bread to dip with.