Almond crumbed Camembert

Serves 8


2 Camembert cheeses

1 egg, beaten

4 tbsp plain flour

1/2 cup fresh breadcrumbs

3 tbsp flaked almonds

Salt & pepper

oil for shallow frying

1 cup home made plumb jam



  1. Cut the Camembert into quarters and then cut each quarter into half again, making 8 wedges from each cheese.
  2. Take three shallow bowls, one with flour, seasoned with the salt & pepper,  one with the egg and the last with flour mixed with the almonds.
  3. Take individual wedges of cheese, roll in the flour, coat in egg and cover with the breadcrumb mixture. Continue until all 16 wedges have been coated.
  4. Heat a large heavy based frying pan with 1 cm olive and lightly fry the wedges 4 at a time, on all sides. Place on a baking tray and keep warm in the oven, until all the wedges are cooked.
  5. Place 2 wedges on each plate with some greenery and a small dollop of jam.


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