Warwick ‘First Lady’ Chardonnay paired with Baked Camembert topped with Salad of Greens, Sundried Tomatoes & Almonds

Serves four

  • 1 large wheel of camembert cheese
  • 15ml thyme leaves
  • 45ml olive oil
  • Freshly ground salt & pepper
  • 50g roasted and salted almonds, roughly chopped
  • 100g sundried tomatoes, roughly chopped
  • A handful of micro salad leaves
  • 1 sliced bruchetta, toasted (optional)
  1. Preheat the oven to 180°C.
  2. Wrap the edges of the camembert in foil, sprinkle with thyme, salt and pepper, drizzle with olive oil and bake for 20 minutes, until the camembert is runny in the centre.
  3. Remove the foil, and serve the camembert topped with the sundried tomatoes, almonds and micro salad leaves. Enjoy with toasted bruchetta slices.