Baked camembert

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Ingredients

Serves 4 as a starter

 

  • 250g camembert in a wooden box, plastic removed and placed back in its wooden box (I use Le Rustique)
  • 1 clove of garlic, peeled and halved
  • 1 tablespoon white wine, Prosecco or Champagne
  • 1 teaspoon of thyme, rosemary or sage, finely chopped

 

You will need a roasting tray or camembert oven proof dish.

Timings

Prep time: 2 minutes
Cooking time: 15-20 minutes
Total time: 17-22 minutes

Baked camembert

Mmmmmm… this is fully not healthful but it is good for the soul all the same. Having grown up in Belgium and spent 12 years in the Alps, cheese (especially when melted) makes me happy. And baked camembert, in all it’s gooey wibbly wobbly glory is so eighties that we can now call it retro. It’s the start of the feasting crowd pleasers and so easy to make you’ll have your friends and family asking for the recipe.

Method

Preheat the oven to 200/374/gas 5.

Remove the plastic wrapping from the cheese and place the camembert back in its wooden box, minus the lid.

Rub the garlic halves firmly over the top of the camembert to infuse the flavour.

Pierce 6 holes in the top using a sharp knife.

Drizzle over the wine, Prosecco or Champagne, keeping it within the rim of the top of the cheese (it will look like a puddle.)

Sprinkle over the herbs with a good grind of black pepper.

Place on a roasting tray or in a camembert oven proof dish.

Pop it in the oven for 15-20 minutes until the cheese is wobbly and runny.

Serve hot as a starter or canape with carrot and celery stick, cheese crackers or warm ciabatta.

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The only thing to say is best served hot!”

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