Camembert Tartlet with Apple and Herb Sauce

For the camembert tartlets with apple and herb sauce, cut rye bread into slices about 6 cm in diameter and toast briefly on both sides.cut camembert into 2-3 cm thick slices. Beat the egg. Pull the cheese slices through the egg and turn them in flour. Fry briefly in oil until crispy and drain well.

Peel the apples and cut into small cubes, mix with the remaining ingredients and season to taste.Place the camembert tartlets on the slices of rye bread, arrange with the apple-herb sauce and garnish with the lime slices.

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