Pickled Camembert with Marjoram and Apples

Rinse the marjoram and dry it very well. Peel the garlic clove and cut diagonally into thin slices. Drain the green pepper well.

Cut the camemberts into eighths and layer them alternately with bay leaves, marjoram, garlic and green pepper in a tightly closing container. Fill with sunflower oil or other vegetable oil until all the ingredients are covered with oil. Close the jar tightly and let it sit at room temperature for at least 48 hours.

Cut the unpeeled apple into quarters and remove the core. Cut quarters into wedges, fold carefully into the marinade and bring to the table.

The marinated Camenbert will keep in the refrigerator for at least a week.

Serve with: hearty farmhouse bread

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