Individual baked camemberts with roasted vegetable rosemary skewers

20 December 2016

A festive vegetarian starter of baked camembert with seasonal roasted vegetables skewered on rosemary.

Cooking time

20 minutes

Serves

6



Ingredients

For the camemberts

  • 6 mini baking camemberts
  • 6 cloves of garlic, peeled
  • 6 small sprigs of rosemary

For the skewers

  • 2 tsp olive oil
  • 2 tsp finely chopped fresh rosemary
  • 6 firm woody rosemary stalks
  • 12 Brussels sprouts
  • 2 parsnips, cut into thick rounds
  • 2 carrots, cut into thick rounds
  • 12 fresh cranberries

Method

Preheat the oven to 180C.

Remove other packaging and place the camemberts back into their wooden boxes and place them on a baking tray. Score the top of each one with an x and poke a peeled clove of garlic into each one. Set aside.

Mix the oil and rosemary in a bowl.

Steam the sprouts, parsnips and carrots for a 5 minutes to soften and slightly cook through.

Using a knife, carefully sharpen one end of each rosemary stalk to a point.

Alternating, thread the part-cooked vegetables onto the rosemary skewers (it may be easier to pierce the vegetables with a metal skewer first), then brush liberally with the oil.

Place them on a baking tray and cook both the skewers and camembert for 10-15 minutes until the cheese is soft and the vegetables begin to turn crispy.

Serve each camembert with a sprig of rosemary. To eat, dip the vegetables into the melted cheese.

Created by Veggie Desserts for Leisurecooker.co.uk

By Kate Hackworthy, www.veggiedesserts.co.uk

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