Baked Camembert Dip with Fig Jam, Prosciutto & Rosemary Ciabatta Fingers

Wed, 6 December 2023

Ingredients:

· 1 Small Wheel Of Camembert Or Brie Or Your Favorite Irish Version.

· 1 Large TBSP Of Fig Jam

· 4 Sprigs Of Rosemary, Leaf’s Pulled.

· 8 Slices Of Prosciutto

· 2 Tbsp Walnuts

· 2 Cloves Of Garlic, Peeled And Chopped

· 1 Ciabatta

· Extra Virgin Olive Oil

· Balsamic Vinegar

Method:

1. Preheat oven to 180c.

2. Place the camembert or brie into a similar sized deep baking dish – tapas dish works perfectly for this or if the cheese comes in a wooden case use that. Using the tip of your score into the top of the cheese. Drizzle with olive oil then spread the fig jam over the top of the cheese. Place it into the oven and bake for 15 to 20 minutes.

3. Grab a roasting tray or sheet and line with parchment paper. Place the prosciutto onto the tray and roast in the hot oven for 10 to 15 minutes or until golden brown and crispy. Remove from the oven and place on a chopping board. Using a kitchen knife chop up the crispy prosciutto.

4. Place the ciabatta on a board and cut into dip-able fingers – Toss with some oil, rosemary leaves and the chopped garlic. Season with salt and pepper. Place in the hot oven for 10 minutes or until golden and crisp.

5. When the cheese is done remove it from the oven and place on a sharing board. Add all the ciabatta fingers around the board, roughly chop up the walnuts and sprinkle on top of the cheese followed by the prosciutto. Drizzle some balsamic over the cheese and serve it up!