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Pickled Camembert

My sincere memories of Prague. You can find this dish easily in most of the bars across Czech Republic. Traditional, humble and an easy beer snack – Pickled Camembert.

You can play with the taste accordingly to your desirable ingredients. Some like it sweeter with nuts or delicious chutneys, others prefer the combination of herbs and spices. I enjoy making my own paste, which I rub inside of the cheese. Yummy and yummy!

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Note that the ideal time of sitting is about 8 days in the fridge.

Total Time: 15 minutes + 8 days sit in the fridge

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The Paste:
1 tablespoon of tomato purée
1 tablespoon of olive oil
A pinch of oregano, chili, Provencal Herbs, wild garlic, satureja

The Cheese:
2 medium Camembert Cheeses
2 medium shallots, peeled and sliced
2 sun-dried tomatoes
1 bay leaf
2 juniper berries
2 allspice
1 red chili
Olive oil

Instructions

The Paste

In a masher place a splash of tomato purée and olive oil.

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Add all the spices and herbs (oregano, chili, Provencal Herbs, wild garlic and satureja). Blend until it becomes very smooth and a homogenous paste. Done.

The Cheese

Cut both cheeses in the middle, not all the way through.

Rub The Paste inside generously with your fingers.

Start layering the jar.
Onion, juniper berries, allspice, red chili, bay leaf and 1 sun-dried tomato in the bottom.
Next, the first Camembert.
Then, onion, another sun-dried tomato and the second Camembert. Finish with the onion.

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Pour in olive oil, enough to cover it all. Close tightly and refrigerate for 8 days.

Serve with sour sweet pickled pepperoncini, fresh bread and glass of cold beer.

Makes 2 serves.

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