Stuffed Camembert on tomato salad

Ingredients for 2 servings:

• 2 Camembert(s) à 175 g, double cream layer
• 250 g leaf spinach, frozen
• 1 clove(s) garlic
• 1 tsp olive oil
• 1 small onion(s) or half a
• 1 small chili pepper(s)
• 300 g tomatoes
• 4 tbsp balsamic vinegar, dark
• 100 g ham (poultry ham), cooked
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low-carb

Preheat the oven to 220°C. Carefully scoop out the Camemberts using a teaspoon. Finely dice the removed cheese. Peel and finely dice the onion. Heat the olive oil in a saucepan and sauté the diced onion. Add the spinach and thaw over medium heat, stirring constantly. Peel and mince the garlic. Wash, trim, and chop the chili pepper, and add it to the spinach. Season with salt and pepper and simmer until the moisture has evaporated, stirring frequently. Mix about half of the spinach with the diced cheese and spoon the mixture into the scooped Camemberts. Place in an ovenproof dish and bake in the center of the oven for about 15 minutes. Meanwhile, wash the tomatoes, remove the stems, and slice or dice them as desired. Place on plates and drizzle with the balsamic vinegar. Cut the ham into strips and arrange it with the remaining spinach on top of or next to the tomatoes. Season with salt and pepper. Place the baked Camemberts in the center.