Goat Cheese Camembert

Preface

1. I wanted to buy something new for the freshly baked baguette as a spread. Goat cheese camembert – of course, 2 items since I had assumed it – I will definitely taste it! But to be honest – so – cold it wasn’t my cup of tea at all. So thought about it – what do I do with it – because actually I think goat cheese (lukewarm with salad) is really nice. You can now read the result as follows:

preparation

1. After I have taken the cheeses out of the fridge and out of the packaging, I divide them in the middle into two wheels of the same size and let them come to room temperature first. This is easy to test – whether they are naturally warmed up – the cheese wheels give way – with light pressure.
2. Now I put all the ingredients for the breading in the witcher. Hexeln, please – that’s what cheese needs. Fill this mixture with half the amount into four decorative rings.
3. Now melt the garlic butter in the micro – 20 sec. to 900 watts. I put the maple syrup in here. Mix it well and use a spatula to coat the cheese wheels with it. First the top – off with it in the decorative ring and gently press it on.
4. Now brush the underside and fill the rest of the breading on top. Press on again. Now slide the cheese wheels out. They are now rolled into the remaining breading – after the edges of the wheels have been brushed with the garlic butter mixture. So that the breading sticks properly, the cheese wheels are placed in the freezer for 10 minutes.
5. During this time you prepare the side dishes. Gently heat the mashed potatoes and beans or prepare them fresh. Brush the mushrooms and sprinkle with a little flour. Season with coarse pepper.
6. In a pan (or on a plate) that has been brushed with a little garlic butter and olive oil, the breaded wheels are fried very carefully. Each side about 4 minutes. Halfway through the roasting time, add the mushrooms against them.
7. Now just arrange the plates – done!

tip

1. This Zigenkäsecamembert is ideal as a small starter – I would like a e.g. Chilichutnay or a nice cold-stirred mustard sauce are enough. Baguette complements the whole thing.

Bon appetit and culinary greetings your Biggi ♥