Hello friends, this is a quick recipe I made for breakfast in order to break my “porridge routine”. It takes a bit longer than oatmeal but it is worthwhile. It’s a salty recipe with gentle sweet notes you can serve as an appetizer or starter. I came up with it after a dinner I had in a lovely restaurant in the old town of Nice, France, when I was served Brie cheese wrapped in phyllo pastry with a layer of apricot jam, as a starter. I loved the combination of melting cheese and fruit.
A couple of notes before I direct you to the recipe: 1) I had some grapes in the fridge and no jam so I prepared a grape sauce out of them by boiling grapes in a bit of water. Feel free to use any fruity jam you have so to speed up the preparation. 2) I cut the Camembert in two halved lengthwise as I though my cheese was too thick. If you have enough puff pastry you can bake both the Camembert shapes, then.