Over the years, I have met some wonderful people through The 21st Century Housewife. Christine of Made in Provence is one of them. Christine sources wonderful Provençal products and markets them via her website Made in Provence. You can find everything from traditional nougat (until you have tasted authentic Provençal nougat you have not tasted nougat!) to jams and chutneys and products to scent your home. You can even build your own beautiful hampers by contacting Christine directly through her website.
Christine is always sourcing amazing new products and when I met her at
The Spirit of Summer Fair she was eager to share her latest finds. I was very taken by her wonderful Red Wine Jelly. It is the perfect thing to serve with a traditional Provençal favourite, Baked Camembert. This is such an easy appetizer or snack, but it tastes so good everyone always raves about it!
Serves 3 to 4
1 camembert (in a wooden box)
2 garlic cloves (peeled and sliced)
A few sprigs of fresh thyme (I used Rosemary as I had it in my garden)
A pinch of Made in Provence “Herbes de Provence”
1 tablespoon of Calvados (or white wine) (optional)
Serving ideas :
Made in Provence “Red Wine Jelly”
Carrots and celery batons
Preheat the oven to 400ºF (200ºC).
Remove the camembert from its packaging and put back in the wooden box. Place on a baking sheet. Pierce the top of the camembert using a fork then poke the garlic and thyme into the top of the cheese. Drizzle the Calvados and add a pinch of herbes de Provence.
Bake for approximately 10 to 15 minutes.
To make the crostinis: slice a baguette thinly, drizzle each slice with olive oil and bake on a hot baking tray for approximately 10 minutes on each side or until golden brown.
Serve the camembert with the wine jelly, warm crostinis and vegetable batons.
Bon appétit !
Shared with Just Another Meatless Monday,