Baked vegan Camembert
This vegan roasted garlic and tomato baked cheese made with Violife's Camembert-flavored cheese is an instant happiness inducer that's perfect for any vegan-friendly dinner party. It's a crowd pleaser that'll leave your guests craving more of the creamy, mouth-watering taste.
Servings: 6
Ingredients
- 1.5 cups cherry tomatoes
- 1 Camembert-style cheese from Violife
- 1 head garlic
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp chili flakes or to taste
- 1 tbsp olive oil
Instructions
- To prepare roasted cherry tomatoes and garlic, start by cutting a small portion off the top of a garlic head. Place it upside-down with the cherry tomatoes in an oven-proof dish.
- Drizzle with olive oil and sprinkle with salt. Roast in the oven at a lower temperature at 320°F / 160°C for about 45 minutes until the tomatoes are blistered and the garlic is soft and caramelized.
- After removing the dish from the oven, take out the garlic and allow it to cool for a few minutes until it's cool enough to handle.
- Proceed by scoring the cheese in a crosshatch pattern and placing it in the middle of the pan.
- Squeeze out the garlic from its skin and spread it on top of the cheese. Add pepper and chili flakes if you want a little kick, then drizzle with olive oil.
- Bake for 5 to 10 minutes until the cheese is soft.
- Grab some crackers and enjoy!
I´m loving
Thank you Maria! It is really delicious!