Prep
15 mins
Cooking
20 mins
Serves 4
Classic Crispy
Serves: 4
85g (ish) pot of Nduja, room temperature so its easy to spread
2 loaves of ciabatta or similar crusty bread that is a good dipping size
2–3 tbsp runny honey
1 whole camembert with a wooden box to bake in, room temperature
1 clove of garlic, finely sliced or chopped
1tpsp fresh rosemary, finely chopped
1tbsp white wine
1 bag Florette crispy salad
2 pears, cut into 1/8s
3 figs, cut into 1/4s
1. Preheat the oven to 180c / gas 6.
2. Score the top of the camembert and rub in the garlic and rosemary before
pouring over a little white wine. Pop in the oven on a low to medium shelf and
set a timer for 12 minutes.
3. Slice and toast the bread then spread a little nduja on each piece. Spread out on
a baking tray and drizzle the honey all over – 2–3 tbsp to your taste.
4. Arrange the salad, pears and figs on a large platter, leave space in the middle for
the camembert.
5. When your 12 minute alarm goes off add the nduja toasts to the oven on the top
shelf.
6. Remove the toasts and camembert from the oven after another 5 minutes.
7. Allow to cool for a minute then place the camembert in the middle of the salad
and arrange the nduja toasts among the pears and figs.
8. Dip away!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!