Ingredients

• 250g/9oz camembert wheel
• 2 tsp TruffleHunter Black Truffle Oil, White Truffle Oil or English Truffle Oil may be used
• 1oz/ 0.1oz of TruffleHunter Fresh Truffles
• 400g/14oz focaccia loaf (preferably rosemary and sea salt)
• 200g/7oz white or panko bread crumbs
• 2 free range eggs
• 150g/5oz plain flour, seasoned with 2 tsp TruffleHunter Black Truffle Sea Salt
• To serve: Watercress, TruffleHunter Black Truffle Mayonnaise, and cranberry sauce

Method

1. Preheat oven to 190C/375F
2. Divide your Camembert into four equal parts
3. Drizzle breadcrumbs with 2 tsp of TruffleHunter Black Truffle Oil and finely chop 1g/0.1oz of TruffleHunter Fresh Truffles and mix well through the breadcrumbs
4. Season the flour with TruffleHunter Black Truffle Sea Salt then lightly coat portions of camembert in seasoned flour, then, well beaten egg, then bread crumbs. Refrigerate for 5 min
5. Drizzle focaccia with TruffleHunter Truffle Oil and wrap tightly in grease proof paper. Set aside.
6. Place camembert on greased baking sheet put into preheated oven for 10 minutes. The turn cheese, replace in the oven also put the focaccia in the oven and continue to bake both for a further 15 min. Serve with watercress and TruffleHunter Black Truffle Mayonnaise