Camembert and Prosecco Leeks

Date Added: 05/12/2023

Ingredients –

300g of ripe camembert cheese

175ml double cream

1 tsp thyme leaves taken off the stem

500g grams sliced leeks blanched for 3 min in salted water

100ml prosecco

Salt and pepper to taste

1 tsp vegetable bouillon powder

2 tbsp panko or fresh bread crumb

Method –

1.Pre heat an oven to 180?

2.Pour the prosecco into a frying pan and boil it until it has reduced in volume by half

3.Add in the double cream, thyme leeks and vegetable bouillon powder. Boil for a few minutes to thicken cream mixture slightly

4.Season to taste

5.Next slice the camembert into 1cm thick slices (if the cheese is heavily chilled it will help in this stage) and arrange the slices on top of the leek and cream mixture

6. Sprinkle over the breadcrumb and place in the oven

7.Cook in the over for 15 mins