Baked Camembert with tomato chutney

Ingredients

• 200g round of Camembert Cheese
• 1-2 tbsp Dukkah
• 1 Egg white, beaten with a fork
• 1 tbsp Latasha’s Kitchen Zingy Tomato Chutney
• Olive oil
• Crushed honey roasted mixed nuts (optional as a topping)

Method

1. Dip the cheese into the egg white wash and roll in the dukkah.
2. Heat the olive oil in small pan that can also be used in the oven.
3. Quickly brown the cheese on the stove top.
4. Add Latasha’s Kitchen Zingy Tomato Chutney into the centre of the cheese.
5. Bake in a pre-heated oven at 160˚C, for 3 minutes.
6. Serve immediately (in the pan) with crackers.

TIP: Adding some crushed homemade or store bought honey roasted mixed nuts adds a lovely crunch to this dish.