coconut tart


Gala of Peppers
on Baked Camembert

Recipe by Jan Critchley


dry coconut

  • 2 round 8oz camembert
  • 2 red peppers
  • 2 green peppers
  • 2 orange peppers
  • 2 yellow peppers
  • 1/2 tsp crushed garlic
  • 1/2 tsp crushed ginger
  • Balsamic vinegar
  • hot pepper sauce (optional)
  • olive oil

Heat the oven to around 350 degrees and unwrap the cheeses. Place on an ovenproof tray and put to the side. Meanwhile, cut the peppers into fairly thin strips and sauté them until nearly soft. Add crushed garlic, ginger, balsamic vinegar (and a few drops of hot pepper sauce if you fancy some extra zing.)

Cook the pepper mixture over a medium/low heat until the balsamic vinegar begins to caramelize. Once the peppers are soft and the sauce is coating the back of a spoon, pour the mixture over the awaiting camemberts and pop in the oven for around 10 minutes (just enough time for the cheese to melt.

Take out the pepper-covered cheeses and place on an oval serving dish and cut the cheese into slices. Serve with sliced French bread or crackers and share with good friends and some cold, crispy white wine.