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Sweet and Salty Camembert
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- 1 (8-ounce) Camembert round
- 4 ounces pancetta
- 1/2 teaspoon vegetable oil
- 1/2 cup pomegranate seeds
- 1 teaspoon thyme leaves
Dice the pancetta. It is easiest to dice pancetta when it is cold.
In a skillet, warm the oil over medium heat, and render the pancetta until crispy. Drain the oil and allow the pancetta to cool.
Once cool, combine with the pomegranate seeds and thyme. Spoon over the warm Camembert to serve.
Created for the Camembert Baker