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Baked Camembert | Crispy with Pumpkin Seeds
(0)
25 min
Quick
Gurkerl Küche
Ein herrlich cremiger Klassiker für den herbstlichen Wochenendbrunch: Würziger Camembert im knusprigen Kürbiskernmantel, goldbraun im Backrohr gebacken und serviert mit fruchtigen Wildpreiselbeeren.
Ingredients
Preparation method
Preparation & Breading
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Chop the pumpkin seeds medium-fine with a large knife and mix with the breadcrumbs in a deep plate.
Place the flour in a second deep plate. In a third plate, whisk the egg with a pinch of salt and pepper.
Chef's tip
Double breading: Dredging twice in egg and the pumpkin seed-breadcrumb mixture reliably prevents the melting cheese from leaking out in the oven.
Serving tip: This pairs wonderfully with crusty farmhouse bread or a fresh lamb's lettuce salad drizzled with a few drops of Styrian pumpkin seed oil.
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