Baked camembert with roses and veggies

It’s summer time! Days are long, bright and hot, and the mood is light. In line with the season, what we are searching for in a summer dish is lightness and freshness. And what better than colourful seasonal vegetables? We serve them raw and crispy, and with a surprising and playful floral note. That’s a plate that embodies the perfect summer day, we say. Give it to yourself, too, with this extremely easy recipe:

BAKED CAMEMBERT WITH ROSE JAM AND SEASONAL VEGGIES

PRODUCTS:
100 g camembert cheese
2 table spoons Rosey’s mark rose jam
1 stem of thyme
1 stem of rosemary

To serve:
1 lettuce
1 cucumber
1 carrot
1 red bell pepper
1 yellow bell pepper
100 g crackers

PREPARATION:
1. Put the cheese in a baking foil and garnish with the fresh stems of herbs.
2. Close well and bake in the oven at 180˚C for around 20 minutes.
3. In the meantime, cut all the veggies in stripes.
4. Cut the lettuce in quarters and grill them on a pan with a little bit of oil. Season with salt and pepper.
5. Serve the cheese topped with rose jam on a big plate together with the veggies and the crackers.
6. Eat till warm.