Indulge in this sinfully delicious fondue made using Camembert or Brie. This convenient appetiser is easy to make, and even easier to eat! 

Serves 6-8

120g Tricketts walnut pieces
3 Tbsp Escuminac late harvest maple syrup
Sal de Añana Provençal herb salt
150g Camembert or Brie
Extra virgin olive oil
Sabato crostini, to serve

Heat a small frying pan over medium-high heat. Add the walnuts, maple syrup, and a grinding of herb salt; cook 3-4 minutes, stirring continuously, until the
maple syrup candies and clings to the walnuts. You should just begin to smell the syrup caramelising when the nuts are done. Keep stirring and take care not to let it burn. Remove to a plate, to cool.

Preheat the oven to 200°C. Shave off and discard the top layer of rind and then place the cheese in a small ovenproof dish. Drizzle with a little EVO and
grind over a little herb salt.

Bake for 10-12 minutes, or until the cheese is soft and runny. Serve scattered with walnuts and crostini, alongside Sabato bruschetta for dipping.

 Recipe by Julie Le Clerc



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