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A decadent dish for a cold winter’s day, this oozy campfire Camembert is surrounded by a smoky chorizo and red wine reduction and served with grilled baguette and a glass or two of Alto Rouge
Alto Wines
4 to 6
20 minutes
15 minutes
South African
Recipes & Pairing
The perfect comfort dish for a cold winter’s day in Stellenbosch, our decadent campfire Camembert is baked until irresistibly oozy and paired with a smoky chorizo and Alto red wine reduction. Served with grilled baguette and best enjoyed with a glass or two of award-winning Alto Rouge, this hearty winter meal is made for fireside dining and leisurely afternoons at Alto.
Remove the chorizo from its casing and crumble into small pieces. In a small cast iron pan over medium coals/heat, fry the chorizo with the sliced garlic until crisp and then add in the cherry tomatoes. Sauté the tomatoes for a minute or two before pouring in the red wine. Season the mixture with salt and pepper and leave to simmer, reducing the wine by three quarters.
Make a few incisions into the top of the Camembert and stick a few rosemary sprigs leaves into the slices. Place the cheese into the centre of the chorizo sauce and drizzle over the honey. Cover the pan with a lid or foil and cook over low coals for 10 minutes or until the cheese is oozy and melted.
Serve the Camembert with toasted olive baguette and Alto 2024 Rouge.
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