FRUIT AND NUT CAMEMBERT CAKE

Ingredients

• 125 g camembert, ripe

• 2 Tbsp olive oil, to drizzle

• 100 g pineapple, freshly squeezed from 8-10 pineapples

• honey

• small handful fresh thyme

• a pinch sea salt, plus extra to taste

• 50 g pistachio nuts, shelled and roughly chopped

• 8 slices sourdough bread

Cooking Instructions

1. In a small nonstick frying pan, heat the oil until hot and add the pineapple pieces. Drizzle some honey and stir lightly until coated. Cook for 5 minutes until slightly caramelized.

2. Place the cheese on a platter; sprinkle with salt and thyme leaves, reserving a sprig to garnish. Top with the caramel pineapple and toasted pistachio nuts. Garnish with thyme and drizzle with some left over honey pan juices.

3. Spread the bread slices with oil and brush with the extra honey. Heat a nonstick griddle pan until hot and toast the bread slices for 4 minutes until golden with charred lines.

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