1 Garlic Clove
Cubed bite-sized pieces bread
A pinch of sea salt
Dried cranberries - handful
Mixed nuts - handful
Step 1: Preheat the oven to 180ºC Leaving it in its box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Peel the garlic and cut it finely. Now put this into the top of the cheese with a few fresh rosemary tips. Drizzle over this with some little olive oil. You can now bake in the oven for 15 to 20 minutes. It should be gooey in the middle.
Step 2: Strip the rosemary springs. Now thread the cubed bread pieces onto the sprigs. Drizzle these with olive oil. Add the pinch of sea salt. This will help them crisp when cooking. Now lay them on a tray and put in the oven to cook with the Camembert.
Step 3: Chop the dried cranberries finely and add to the mixed nuts. Put them in a small bowl. Once your bread skewers are golden and crisp and your cheese is gooey, put everything out on a board. Invite guests to dunk their toasted bread into the gooey cheese and dip it in the cranberry.
Time for the degustation
Well done, your salad is now ready to be eaten!
What are you going to pair it with?
Salade nicoise is a wonderful dish to pair wine with. Because this dish is more on the rich side, wine with caracter and complex bouquets will be an amazing combinaison. As a summer wine, rosé would work well with this salad, bringning a touch of lightness to the salad. Not a fan of rosé? Strong red wine work fine too, but here, we personally prefer a chilled white wine, like a classic chardonnay.