Ingredients · 2 rounds MouCo Camembert · 4 x Golden Apples · Nice Bacon, maybe applewood smoke cured

Cook the bacon in a rimmed baking sheet at 350 deg F. for 35 minutes, depending on the level of crispy crispy you want. Press the bacon in “T” towels or paper towels to remove the excess fat.

Cut the top of the apple off just under where the stem enters the core. This will be the hat when we are all done, so leaving the stem and a leaf on it looks really cool.

Take some of the middle out of the core of the apple to make a bowl. Eat the removed portion.

Peel the Camembert and reserve the rind. Cube the rest.

Your choice…you can finely dice the removed rind and toast it under a broiler until it starts to brown, maybe add a hint of basil or something to add another layer of complexity, ….save this toasted rind for the apple or to top over a salad. Really your choice here, you can also leave the rind on, it's nce too.

Cut a few long strips of cheese maybe 50mm or so thick. Dice the remaining Camembert into 1cm pieces.

Stuff each apple with the diced Camembert while adding a sprinkle of bacon every once in a while.

Finish with the long sliced Camembert pieces (if you haven’t eaten them) so that they overlap the top of the apple and will slightly flow over the apple when melted.

Put the hat back on the apple, or not, I personally like to keep the top part cool, to have another dimension in the eating part.

Bake in the oven for about 20 minutes at 350 deg f., finish under broiler if no browning has occurred (this is only if you do it without the hat)

Serve hot with toast points or multi-grain crackers.

A slightly more savory twist can be achieved with a bit of scallion or shallot.