Nutrition (per serving)
| Calories | 843 |
| Fat | 45.2g |
| Saturates | 22.3g |
| Protein | 49.8g |
| Carbs | 60g |
| Sugars | 33.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Make a few cones out of brown baking paper by folding a triangle in half and joining the two ends, secure with a paperclip.
2
Portion the Camembert and Comté into slices and set aside.
3
Fold the bresaola in half and then in half again to create a floret.
4
Quarter the figs. Thread a piece of fig onto a skewer followed by a bresaola floret and another piece of fig. Repeat this process to create 4 skewers.
5
Assemble the cups by filling each with a skewer, cheese and sprig of rosemary.
6
Serve with some walnuts and fresh honeycomb.
