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Champignon-Camembert tarts wrapped in leeks

Recipe for 4 Portions:

500g Champignon Camembert Rahm
2 red apples
4 slices of toast bread
1 tbsp cream cheese
2 tbsp cranberries
Salt and pepper
1 pomegranate
1 leek
2 tbsp rape seed oil
4 tbsp Crema Balsamico

Cut the slices of bread to the size and shape of the apples. Heat 1 tbsp of rape seed oil in a pan and fry the bread. Remove the cores from the apples and cut the apples in 1cm thick slices. Cut the Champignon Camembert into slices. Break open the pomegranate and remove the seeds. Wash the leek well, separate in long leaves and blanche. Fry the slices of apple in the remaining rape seed oil. Spread the cream over the slices of bread and place a slice of apple on each one. Fill the hole with cranberries. Place the Camembert slices on top and then another layer of apple and cranberries. Finally, top off with another slice of Camembert. Wrap each tart with a band of blanched leek and fix with a cocktail stick.
Top the Camembert tarts with pomegranate seeds and place in the oven at 170° C and bake for approx. 5-6 minutes. Arrange the tarts on plates and drizzle with Crema Balsamico.

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