John Myers
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Pickled Camembert with Fig Dip
The perfect pickled camembert with fig dip recipe with a picture and simple step-by-step instructions.
- 3 packet Geramont “le Snack”
- 1,5 Red onions
- 2 Tubers Thai garlic OR
- 3 Toes Garlic
- 2 tbsp Pickled green pepper
- 2 Branches Rosemary
- 100 ml Balsamic bianco
- 5 tbsp Good olive oil
- Salt
- Sugar
- For the dip:
- 6 Fresh figs
- 1 shot Marsala
- Sugar to taste
Marinade:
- – Make a marinade from the olive oil, balsamic vinegar, salt and sugar. Be careful with the sugar, the red onions give off a lot of sweetness when you pull them through. – Peel the red onions, cut in half and cut into thin strips. – Wash the rosemary sprigs and pluck the needles. – Peel the garlic and cut into thin slices. – Drain the green pepper and stir all the ingredients together to form a marinade.
Camembert:
- – Unpack the camembert and cut it into approx. 1 cm thick slices (the slice thickness is well defined by a notch on the camembert). Layer with the dressing in a shallow bowl. Put in the fridge overnight.
Fig Dip:
- Peel the figs and puree them with a little sugar and marsala to taste and serve as a dip with the pickled camembert.
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