Camembert stuffed with aromatic herbs, roasted hazelnuts and dried apricots
1 PDO Isigny Sainte-Mère Normandy camembert
50 g hazelnuts
60 g dried apricots
3 sprigs of mint
3 sprigs of parsley
5 sprigs of coriander
3 sprigs of dill
Start by placing the hazelnuts in a dry pan and brown them over a medium heat until their skins crack. Move them around continuously for around 10 minutes. As soon as the hazelnuts brown and give off their distinctive aroma, remove from the heat and place on a clean tea towel so that they cool. Rub the hazelnuts in the tea towel to remove the skins.
Use a food processor to roughly chop the dried apricots, mint leaves, parsley leaves, dill and coriander. Add the hazelnuts and blend roughly again.
Cut the PDO Isigny Sainte-Mère Normandy camembert into two rounds. Use a spoon to spread the mixture over the entire surface of the camembert. Close up the camembert and leave to rest for at least 1 hour. This stuffed camembert can be prepared the day before.