Home > Recipes & Trends > Everyday Indulgences > Baked Camambert with Sundried Tomatoes, Olives and Capers
  • Serves: 5


    • 1 x 220g Cricket St Thomas Camembert

    • 25g pitted black olives, sliced

    • 25g capers, drained

    • 25g sundried tomatoes, sliced thinly

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  • Method

    • 1 Preheat the oven to 200°C.

    • 2 Unwrap the Cricket St Thomas Camembert and remove the packaging. Slit the top of the camembert several times with a sharp knife.

    • 3 Fill with the sliced olives and capers, and top with the sundried tomatoes.

    • 4 Place on a greased baking tray and cook in the preheated oven for 20 minutes, or until runny.

    • 5 Serve with toasted sourdough bread.

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