Camembert and pepper spread

Ingredients for 1 servings:

• 125g Camembert(s)
• 100 g double cream cheese
• 1 tbsp walnut oil or olive oil
• 100 g shallot(s)
• 75 g bell pepper(s), red
• 1 tbsp, grated paprika paste, mild
• 1 tbsp, heaped basil
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 20 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Spread for bread and rolls, dip for all kinds of fresh vegetables

Clean and finely dice the shallots, sauté in a small pan with 10g of butter until translucent, and then let cool. Wash the bell peppers, remove the skin and core, dice them, and lightly fry them in 10g of butter in a pan, then let cool. Chop the cheese into small pieces, place it in a narrow blender with all the other ingredients, and blend everything with a hand blender until smooth. Season the spread with salt if necessary, transfer it to small containers, and refrigerate for about two hours. After this time, the spread is ready to serve as a spread on bread or as a dip for all kinds of fresh vegetables.