- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 150 g Camembert cheese wheel
- 20 g finely chopped truffle
- 1 sliced baguette, to serve
For the salad
- 30 g watercress
- ¼ cup picked celery leaves
- 2 tbsp roasted hazelnuts, roughly chopped
- ¼ green apple, thinly sliced
For the dressing
- 1 tbsp hazelnut oil
- 1 tbsp sherry vinegar
Chilling time: 24 hours
Instructions
- Open the camembert cheese (reserve the wrapper!). Slice the camembert cheese in half through the middle horizontally. Press the finely chopped truffle into the centre of one half of the cheese, then sandwich the two pieces together, re-wrap in the original packaging, then refrigerate for 24 hours, to allow the truffle flavours to infuse into the cheese.
- Just before serving, combine the ingredients for the dressing in a medium bowl. Add the ingredients for the salad and toss gently to combine.
- Serve the truffled camembert with the salad and the sliced baguette on the side.
Watch how to make this recipe on Episode 4 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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