Prosciutto & chestnut baked camembert

Method

Preheat oven to 180C. Slice the camembert (from Halls Family Dairy) in half, so you have two circles of cheese.

Slice the pre-roasted chestnuts (from Chestnut Brae) and layer across the bottom half of the cheese. Top with the remaining piece.

Wrap the filled cheese in the prosciutto, ensuring the cheese is completely encased.

Lightly brush with oil and place in an ovenproof dish.

Bake for 20 mins until the centre of the cheese is soft and gooey.

Serve immediately.