This one is for the cheese lovers out there. Just because you cannot have cow’s milk, doesn’t mean that you have to miss out on a variety of different cheeses.
For those who are lactose intolerant, there are still other options – sheep’s milk cheeses, or goat’s milk cheeses.
This recipe is made with delicious goat’s milk Camembert. If you prefer dairy, then just sub with a cow’s milk Camembert.
The tartness of the cheese is delightfully balanced with the syrupy sweet preserved figs.
Goat’s Milk Camembert & Fig Preserves
Allergens: goat’s milk
Servings: 2 – 4
Prep time: 5 minutes
Cooking time: 5 – 8 minutes
- 1 tablespoon of coconut oil
- 1 wheel of goat’s milk Camembert
- Fig preserves, for serving
- Toasted gluten-free bread cut into thin wedges/strips
- Fresh blueberries, or other fruit for serving
- Scoop 1 tablespoon of coconut oil into a non-stick pan
- Heat on low
- Remove the Camembert from the packaging
- Place the Camembert into the centre of the pan and lightly fry on both sides. Gently remove and serve
- If you like your cheese gooey, then leave it in the pan until it splits open. Once this happens, quickly and carefully remove from the pan with a spatula and place onto a serving plate
- Gently scoop a serving of the Camembert onto a side plate, add bread, preserves and blueberries
- Grab a piece of bread and dip in!