Sig's Baked Camenbert with Plum and Red Onion Relish

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Sig's Baked Camenbert with Plum and Red Onion Relish. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sig's Baked Camenbert with Plum and Red Onion Relish is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sig's Baked Camenbert with Plum and Red Onion Relish estimated approx 30 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Sig's Baked Camenbert with Plum and Red Onion Relish using 4 ingredients and 2 steps. Here is how you cook that.

Love baked Camenbert, still using up plums from my garden, so come up with this. #mycookbook #myfavouriterecipes

Ingredients and spices that need to be Take to make Sig's Baked Camenbert with Plum and Red Onion Relish:

1. 2 small camembert in wooden boxes for baking
2. 2 teaspoons plumbutter (I used homemade)
3. 2 tablespoons red onion relish
4. 4 fresh plums

Instructions to make to make Sig's Baked Camenbert with Plum and Red Onion Relish

1. Preheat oven 200 °C.Ensure camembert is room temperature. Unwrap and put them back into wooden box. Make sure you put flat side as the bottom in box. Make cross cut in top of cheeses. Cook in oven for 10 min. Spoon plum jam and onion relish together, mix. Remove cheese from oven, carefully fold back the four sides of each cheese, add 2 tsp of plum/relish mix into each cheese, bake for further 10 min.
2. Enjoy with chips or crusty bread.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Homemade Sig's Baked Camenbert with Plum and Red Onion Relish. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!