Ingredients for 4 servings
Baked Camembert
- 500 g Camembert (4 whole Camemberts of 125 g each)
- 1 tablespoon vegetable oil for brushing
Peperonata
- 240 g red bell pepper from the farm (about 2 medium peppers)
- 1 small onion
- 1 clove of garlic
- 120 g canned peeled tomatoes
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- pinch of ground black pepper
- 2 g fresh oregano (about 1 teaspoon chopped)
- 2 g fresh parsley (about 1 teaspoon chopped)
Baked Potatoes
- 600 g potatoes (about 4-5 medium-sized)
- 2 tablespoons olive oil
- 2 sprigs of rosemary
- 2 cloves of garlic
- salt and pepper to taste
Instructions
Preheat the oven to 200 °C. Wash, dry, and cut the potatoes into wedges. In a bowl, mix them with olive oil, chopped rosemary, pressed garlic, salt, and pepper. Spread on a baking sheet lined with parchment paper and bake for about 30-35 minutes until golden.
Meanwhile, prepare the peperonata. Heat oil in a pan and sauté the chopped onion and garlic until translucent. Add cleaned and chopped peppers, add a little water (about 50 ml). Add canned tomatoes, salt, pepper, and lightly sweeten. Simmer on low heat for about 15-20 minutes until the peppers are soft, adding water if necessary. Finally, stir in the chopped parsley and oregano.
Lightly brush the Camembert cheeses with oil and place them on a baking sheet lined with parchment paper. Put in the preheated oven for about 3-4 minutes until the cheese starts to melt. Watch carefully to ensure the cheeses do not crack and leak.
When serving, place the baked Camembert on a plate, add a portion of peperonata and baked potatoes. Serve immediately while the Camembert is warm and melted.
TIP: You can prepare the peperonata in advance and just reheat it before serving. Bake the Camembert just before serving to ensure it is beautifully warm and melted.
