|3 tbsp||olive oil|
|1 tbsp||Fleur de Sel|
|20 g||ground hazelnuts|
|baguette for serving|
Preheat oven to 200°C/390°F. Wash and chop parsley, set aside. Wash, dry and halve radishes, then add to a baking dish. Add olive oil, Fleur de Sel and pepper and toss to coat. Pluck rosemary leaves and add to the baking dish.
Bake in the oven at 200°C/390°F for approx. 15 min. The radishes should still have their signature coloring and a bit of bite to them.
Add ground hazelnuts and breadcrumbs to a small bowl and stir to combine. Whisk egg in a second bowl and add flour to a third one. Cut camembert into equal-sized pieces and coat each piece first in flour, then dredge in egg and finally coat in hazelnut-breadcrumbs mixture.