Camembert with Carrot and Currant Slaw & Carrot Cake Crouton
Ingredients
¾ pound French Camembert (for 6 wedges)
6 triangles of carrot loaf cake, ¾ inch thick (Carrot loaf, sliced lengthwise, into 3 slices then into long triangles, to make 6 pieces)
3 fresh carrots, peeled and shredded, saving any juices
1 orange, zest removed and reserved
¼ cup dried currants
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Cooking instructions:
In a bowl, toss the shredded carrot, saved carrot juices, juice of 1 orange, currants and orange zest.
Mix well, and then set aside.
Toast carrot triangles until golden brown.
Set out 6 plates, and place a wedge of camembert on each.
Add a carrot cake crouton and then add a stack of carrot & currant slaw.
Serves 6
Read more in Recipes and From Scratch
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