Description
Gooey, creamy, and straight up decadent… this date stuffed camembert recipe is a real crowd pleaser. The combination of sweet dates, earthy thyme, and creamy camembert make it the ideal New Years eve party snack!
Ingredients
Units
- 1 Camembert wheel (if vegetarian read the label and ensure its made without animal rennet)
- 25g Pistachios (or a handful)
- 4 Sprigs of thyme
- 80g Dates
- 2 tbsp Olive oil
- 1/2 tsp Za’atar
- 1 tbsp Honey
- Flaked sea salt
Instructions
- Remove the stones from the dates and chop them into quarters. Put them aside and preheat your oven to 165°C.
- Slice off the top of the camembert, cutting off just over a half centimeter. This will be used to form the lid of your stuffed camembert.
- Using a round pastry/cookie cutter, cut a whole out from the centre of the lid. This will be where you will stuff your dates.
- Finely chop the pistachio.
- Now, heat up the olive oil on a medium heat and pan fry the dates until the skin is crispy and golden.
- Turn off the heat and add the honey, springs of thyme, pistachios, za’atar, and a generous pinch of flaked sea salt to the dates.
- Pop the lid on your camembert and add date mixture in the whole of the lid.
- Place the camembert in the oven and bake on 165°C for 6 minutes, or until gooey.
- Enjoy with slices of toasted baguette or dip your favourite cracker into the creamy melted camembert.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Quick and Easy
- Method: Baking
- Cuisine: Snack
