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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 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.
Keywords Camembert, Summer