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.
Artist : Alto Wines
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