- 1 Camembert round
- 1 Granny Smith apple
- 2 teaspoons butter
- 1/4 teaspoon salt
- 2 sprigs rosemary
- 1/4 cup hazelnuts, roasted, papery skin removed, then chopped
- 1 orange
Preheat oven to 230°C. Remove cheese from wrapper and place in the Camembert Baker. Place in the oven until the top is slightly browned and the rind has begun to break and release the cheese, approximately 12–15 minutes.
Peel and dice the apple into small pieces. In a small skillet set over medium heat, melt the butter. Add the apple and season with salt. Saute for a minute or until the apple is softened and a pale green color. Do not allow to brown. Remove apples from the heat and turn them out onto a sheet pan to cool.
Remove the leaves from the sprigs of rosemary and coarsely chop. Combine with the apples and hazelnuts. Zest the orange into the apple mixture and toss. Spoon over warm Camembert to serve.