St. Killian Camembert wrapped in Prosciutto
This delicious dish is a firm favourite at Christmas time . The salty flavour from the prosciutto, balanced with unmistakable hint of sage, warms from the inside on a cold winters night.
6 large fresh sage leaves
1 x 150g St. Killian Mini (or 250g if you need more)
4-6 large 24 month matured prosciutto
12 slices of french baguette, lightly toasted
Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Arrange 3 sage leaves on top of the camembert. Place 3 slices of prosciutto over the sage. Carefully turn the camembert over and fold in the ends of the prosciutto slices to enclose. Repeat with the remaining sage and prosciutto to completely enclose the camembert.
Step 2 Place the camembert on the lined tray. Bake for 15 minutes or until the prosciutto is crisp and the camembert is soft. Transfer to a serving platter and serve with the bread.