Recipes

Camembert Stuffed Truffles on Sourdough

Serves four

• 1 large camembert
• 125g mascarpone
• 75g fresh black truffles
• Toasted Sourdough
  

1. Split the camembert horizontally with a wet knife and spread the mascarpone on the cut surfaces, leaving the edges free.
2. Clean the truffles well and slice thinly.
3. Top one half of the cheese with sliced truffles and put the other half on top. Press together firmly.
4. Wrap the cheese in cling film and put into the fridge for two days. Take the cheese out of the fridge two to three hours before needed.
5. Serve with toasted sourdough.