Paired with: Two Oceans Cabernet Sauvignon Merlot
Prep time: 10 minutes
Cooking time: +- 40 minutes
Beetroot & red onion compote
2 red onions, finely sliced
1 large beetroot, peeled and finely diced (use gloves!)
1 tsp (5ml) dried tarragon
1 tsp (5ml) dried thyme
1 Tbs (15ml) olive oil
80ml Two Oceans Cabernet Sauvignon Merlot
80 ml brown sugar
2 Tbs (30 ml) Old Brown or port
Freshly ground salt and pepper to taste
2 Camembert rounds
Olive oil to drizzle
A few sprigs of thyme
Sliced baguette, toasted and rubbed with garlic and a drizzle of olive oil
In a small pot, add the onions, beetroot and herbs to the heated oil and lightly sauté for two minutes.
Add the Two Oceans Cabernet Sauvignon Merlot, sugar and sherry or port. Mix until evenly combined, cover and simmer for 15 minutes. Remove the lid and simmer over a low heat for another 15 minutes or until the liquid is sticky and reduced. Season with salt and pepper.
Preheat the oven to 200°C.
Place the Camembert rounds in small skillet pans, add a sprig or two of thyme and drizzle with a little olive oil. Season with salt and pepper. Bake for 12 to 15 minutes until the cheese is of a soft, oozy consistency.
Serve immediately with the red onion and beetroot compote and crusty toasted bread/bruschetta.
Enjoy with a rich glass of Two Oceans Cabernet Sauvignon Merlot.