Roasted camembert with pomegranate sauce

2 servings
30 min

The sauce requires:
1. Separate the pomegranate grains from the fruit, mix with cranberries (leave a little to decorate the dish) and put in a saucepan.

2. Put a saucepan with berries on a stove on a medium heat, heat slightly and pour sugar to them. Heat until sugar is partially dissolved.

3. Add the water and cook until the sugar dissolves completely, then add the butter and stir until the butter melts. The sauce is ready - turn off the heat and leave the sauce under the lid until served. Next, let's deal with cheese:

4. Cut the camembert into eight triangles, roll well on the slices, pressing lightly, each triangle of cheese in the sesame seeds.

5. Toast pieces of cheese on both sides in a pan without butter until the cheese has slightly melted. Meal serving queue:

6. On the edge of a flat plate, place a strip of sauce no more than pieces of cheese wide. Also place part of the sauce on the middle of the plate.

7. Divide the lettuce leaves with your hands into portioned pieces and put on the sauce in the middle of the dish, beautifully spread the cheese toasted in breaded sesame seeds along the edge on the sauce, decorating with mint leaves and pomegranate grains. Enjoy your meal!