Crispy ALPENHAIN Baked Camembert with Cabanossi and Avocado and Tomato Salsa

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Crispy ALPENHAIN Baked Camembert with Cabanossi and Avocado and Tomato Salsa

  • approx. 25 minutes
  • Level easy

preparing

  1. Cut Cabanossi into slices. Wash and clean the spring onion and cut into fine rings. Divide Alpenhain Baked Camembert into smaller pieces and divide half of them into 4 small ramekins. Place the Cabanossi and spring onion on top and cover with the remaining ALPENHAIN Baked Camembert.
  2. Bake ramekins in preheated oven (electric cooker: 200°C/convection: 175°C/gas: see manufacturer) for approx. 10-12 minutes. Meanwhile halve avocado, remove pit, remove flesh from skin and dice finely. Wash, clean and finely dice the tomatoes. Wash coriander, shake dry and chop finely except for a little to garnish.
  3. Mix prepared ingredients in a bowl; add lemon juice, season with salt and pepper and mix. Remove the ramekins from the oven, spread the salsa over them and garnish with the rest of the coriander.

ENJOY YOUR MEAL!

Crispy ALPENHAIN Baked Camembert with Cabanossi and Avocado and Tomato Salsa

Ingredients (for 4 persons)

150 gCabanossi
3 spring onions
6 piecesALPENHAIN Baked-Camembert
1 Avocado
12 cherry tomatoes
Coriander
0.5 lemon (juiced)