Apple Camembert Salad Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Steps:

• Pre-heat the oven to 180C/350F/gas mark 4. Place the cubes of bread in a bowl together with the oil and the garlic and stir them around so that they get an even coating. Arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden.
• Cut the cheese in half and use a small, sharp knife to peel it carefully like a potato, paring away the skin from the soft cheese. Place the cheese in a small saucepan. Measure in the creme fraiche, but don't heat it until just before you are going to serve the salad.
• Mix the salad leaves together, breaking up the larger ones into manageable pieces, and arrange the salad on the serving plates. Slice the apple, leaving the skin on, and put the slices in a small bowl, then sprinkle on a little cider (just enough to give the slices a covering).
• Place the saucepan over a gentle heat and blend the cheese and creme fraiche together using a small balloon whisk for about 3 to 4 minutes, until the mixture is smooth. If the cheese is very ripe and runny, you may not need the extra cider, but if the centre is less ripe, add a little cider to keep the mixture smooth.
• Using a small ladle, pour the dressing equally over the salad and finish with a scattering of croutons.

Steps:

• Preheat the oven to 425 degrees. In a medium bowl, combine the apple, shallots, raisins, vinegar, brown sugar, ginger, and red pepper flakes. Let sit for 10 minutes.
• To assemble: Heat the mountain bread, one at a time, directly over a gas flame or grill, or in a hot skillet, turning frequently, just until pliable, about 5 to 15 seconds each. Scatter 3 pieces of cheese in the center of a round of mountain bread. Top with a quarter of the apple chutney. Fold in the two sides and roll. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare them all at once, assembly-line style.
• To cook: Lightly oil a baking sheet and heat in the oven for 5 minutes. Carefully add the wraps, seam side down, and bake until crisp on one side, then turn and bake until the second side is crisp, about 10 minutes total. Remove from the oven and allow to sit for 5 minutes. Serve hot or warm, cut in half on the bias with a serrated knife.

Steps:

• Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm.
• Cut the baguette into 4 long, angled slices. Divide half of the cheese among 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices.
• Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
• Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the sandwiches for dipping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a sharp knife to remove the top rind from the Camembert; leave the rind on the sides and bottom. Place the cheese, cut-side up, in a baking dish just larger than the cheese, or in a Brie baker.
• Combine orange juice, apples, pecans, brown sugar, molasses, and cinnamon in a small microwave-safe dish and heat for in the microwave for 1 minute. Spread evenly over the top of the Camembert.
• Bake on the center rack of the preheated oven until gooey and soft in the middle, 15 to 20 minutes; do not overcook as it will turn buttery. Serve warm.

Steps:

• Place apples on a ungreased baking sheet, brush with 2 tablespoons syrup. Broil 3-4 inches from the heat for 3 minutes. Turn; brush with the remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
• In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients and bring to a boil. Pour over salad and toss to coat. Serve immediately.

Steps:

• On the half of a bagel, spread camembert or brie. If you choose to use fried camembert, search the recipe on Recipezaar, if you choose this option add the fried camembert last.
• Slice the apple into thin slices or however you like it.
• Place them on the bagel and heat the bagel in the toaster for 3 minutes or until the cheese has melted.
• If you choose to use cinnamon, just sprinkle the cinnamon over the toasted bagel.
• Its ready to eat!

Steps:

• In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

Steps:

• Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at room temperature 30 minutes, stirring occasionally.
• Spread Camembert cheese evenly over toasts, dividing equally.
• Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

Steps:

• Toss the bacon into a skillet over medium heat, and allow the fat to render, stirring occasionally, about 2 minutes. Add the onion and thyme leaves, reduce the heat to low and let the onion sweat in the bacon fat until it's totally soft and the bacon is cooked through and lightly browned, stirring occasionally, about 8 minutes. Season with salt and pepper, and remove from heat. Drain excess fat.
• Heat the oven to 400. Place the puff pastry on a lightly floured sheet of parchment, and use a rolling pin to even out any folds, and roll until it's about 12 by 12 inches. Brush off any remaining flour, and brush all over with egg. Transfer the parchment and pastry to a baking sheet. Place half of the Camembert at the center, cut side up. Spoon the onion-bacon mixture and the preserves on top of the Camembert, then place the remaining Camembert half on top, cut side down. Season generously with salt and pepper.
• Bring the edge of the dough up and over the cheese, working your way around, gently pressing and pinching to seal. Make sure there are no gaps, which could allow the cheese to leak from the puff-pastry parcel. Flip the parcel over, brush the top and sides of the parcel with the remaining egg wash and use a knife to puncture a small hole at the center, and to make a design along the top, if you like. Bake for 20 to 25 minutes, or until the pastry is cooked through and golden brown all over. Allow to cool on the sheet pan for about 10 minutes.
• When you're ready to eat, tear the salad leaves in half with your hands, and dress them in a big bowl with some olive oil and vinegar. Taste, adjust if needed and season generously with salt and pepper. Place the pastry on the serving plate, surround it with salad and serve.