Recipes

Camembert & Toffee Apple Salad

Posted in Food

Ingredients

  • 1 tbsp Brothers Toffee Apple
  • For the dressing:
  • 1 x 250g round, ripe unpasteurised Camembert, chilled
  • 2 tbsp creme fraiche
  • For the salad:
  • 110g Cox’s apple (1 medium)
  • 1 cos lettuce
  • 25g rocket leaves
  • For the garlic croutons:
  • 50g bread, cut into small cubes
  • tbsp olive oil
  • 1 garlic clove, crushed

Brothers Toffee Apple

This is the rebel of the family and deliciously blends cream soda and smouldering toffee.



Brothers Toffee Apple

Camembert & Toffee Apple Salad

Camembert & Toffee Apple Salad

Method
• Pre-heat the oven to 180C/350F/gas mark 4. Place the cubes of bread in a bowl together with the oil and the garlic and stir them around so that they get an even coating. Arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden.
• Cut the cheese in half and use a small, sharp knife to peel it carefully like a potato, paring away the skin from the soft cheese. Place the cheese in a small saucepan. Measure in the creme fraiche, but don't heat it until just before you are going to serve the salad.
• Mix the salad leaves together, breaking up the larger ones into manageable pieces, and arrange the salad on the serving plates. Slice the apple, leaving the skin on, and put the slices in a small bowl, then sprinkle on a little cider – just enough to give the slices a covering.
• Place the saucepan over a gentle heat and blend the cheese and creme fraiche together using a small balloon whisk for about 3–4 minutes, until the mixture is smooth. If the cheese is very ripe and runny, you may not need the extra cider, but if the centre is less ripe, add a little cider to keep the mixture smooth. Using a small ladle, pour the dressing equally over the salad and finish with a scattering of croutons.

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