Vegetarian starters
Baked Camembert with Homemade Blackberry Jam & Pistachios
Recipe / Lisa Guy
This decadent appetiser is sure to be a hit at your next dinner party. Blackberries are loaded with antioxidants called anthocyanins and resveratrol which protect cells in your body from oxidative stress. They’re also a great source of vitamin C and A and have impressive anti-inflammatory properties.
Serves 8–10
1 rustic sourdough baguette, thinly sliced
1 tbsp olive oil
1 full camembert
Small handful fresh rosemary or thyme
½ cup blackberries + extra for decoration
Handful of pistachios, roughly chopped
Preheat oven to 180°C.
Place bread slices on a baking tray and brush with olive oil.
Place in the oven for 6 mins. Then arrange on a serving dish.
Remove cheese wrapper and place it on a square of baking paper, enough to wrap the whole cheese in.
If the cheese came in a wooden container you can put the cheese back in the wooden bottom with the baking paper still wrapped around the cheese. This will help prevent the cheese from running.
Make two cuts in the top of the cheese to make a cross and push the fresh herbs into the cuts.
Place the cheese on the baking tray and put in the oven for 18 mins.
While the cheese is cooking, place the blackberries and 3 tbsp of water in a small saucepan and simmer for 5 mins with the lid on until you have a jam-like consistency. You can add a little more water to loosen, if necessary.
Top baked camembert with blackberry jam and extra whole blackberries. Put the cheese back
