Breaded, Truffle Baked Camembert with Focaccia and Cranberry Sauce.
TruffleHunter
4
Indulgence meets elegance in this decadent starter. A whole Camembert is delicately coated in golden breadcrumbs, infused with aromatic truffle oil, and oven-baked until irresistibly gooey. Served alongside warm, pillowy focaccia and a vibrant cranberry sauce, this dish balances creamy richness with sweet-tart brightness—perfect for sharing or savouring solo with a glass of something crisp.
Ingredients
- 250g camembert wheel
- 2 tsp TruffleHunter Black Truffle Oil, White Truffle Oil or English Truffle Oil may be used
- 30g of TruffleHunter Fresh Truffles
- 400g focaccia loaf (preferably rosemary and sea salt)
- 200g white or panko bread crumbs
- 2 free range eggs
- 150g plain flour, seasoned with 2 tsp TruffleHunter Black Truffle Sea Salt
Directions
- Preheat oven to 190C/375F
- Divide your Camembert into four equal parts
- Drizzle breadcrumbs with 2 tsp of TruffleHunter Black Truffle Oil and finely chop 30g of TruffleHunter Fresh Truffles and mix well through the breadcrumbs
- Season the flour with TruffleHunter Black Truffle Sea Salt then lightly coat portions of camembert in seasoned flour, then, well beaten egg, then bread crumbs. Refrigerate for 5 min
- Drizzle focaccia with TruffleHunter Truffle Oil and wrap tightly in grease proof paper. Set aside.
- Place camembert on greased baking sheet put into preheated oven for 10 minutes. The turn cheese, replace in the oven also put the focaccia in the oven and continue to bake both for a further 15 min. Serve with watercress and cranberry sauce
