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Jatz-crumbed camembert bites

By: Unknown
Region: American
Dish:Non Vegetarian - Egg
Servings: 16
Time to Prepare: 30 Mins


40g (1/4 cup) plain flour
2 eggs
2 x 125g wheels of camembert
100g Jatz crackers, crushed
Cranberry sauce, to serve


Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Spread the flour onto a plate. Lightly whisk the eggs in a wide shallow bowl. Spread the crushed Jatz in another wide shallow bowl.

Cut each wheel of camembert into 8 even wedges. Dust them with flour and shake off excess. Working one at a time, use one hand to dip each wedge into the egg mixture, turning to coat evenly. Drop into the Jatz crumbs and use your other hand to roll, pressing firmly to coat.

Arrange the wedges on the prepared tray and spray with olive oil. Bake for 7 minutes or until light golden and the cheese is just soft and slightly oozy. Serve immediately with cranberry sauce to dip.


The best way to crush the Jatz crackers is to place them in a plastic bag and hit with a rolling pin – it works better than using a food processor.

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