Whole camembert baked with garlic and rosemary recipe
A baked camembert makes a sublime supper for two or a great side for more. Warm a baguette and cut a few crudités, break the skin and dip. Serve with chutney, green salad and mixed charcuterie.
Ingredients
- 250 g room-temperature camembert in wooden box
- 1 plump clove garlic, sliced
- 1 sprig rosemary
- 8.8 oz room-temperature camembert in wooden box
- 1 plump clove garlic, sliced
- 1 sprig rosemary
- 8.8 oz room-temperature camembert in wooden box
- 1 plump clove garlic, sliced
- 1 sprig rosemary
- 1 warm baguette or ciabatta
- 1 big dollop of a chutney of your choice
- 1 bowl green salad
- 1 collection of your favourite saucisson and ham
- 1 warm baguette or ciabatta
- 1 big dollop of a chutney of your choice
- 1 bowl green salad
- 1 collection of your favourite saucisson and ham
- 1 warm baguette or ciabatta
- 1 big dollop of a chutney of your choice
- 1 bowl green salad
- 1 collection of your favourite saucisson and ham
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Preheat the oven to 190°C/gas mark 5/370°F.
- Tip the camembert out of its wooden box, remove the wrapping and carefully squeeze the cheese back into the box.
- Using a small knife make a few slits in the top of the cheese and insert the garlic slices and rosemary leaves.
- Place the camembert on a baking tray and bake in the preheated oven for 15 minutes or so, until the garlic is golden, the cheese has a slightly swollen appearance and feels soft and molten to the touch.
This recipe is taken from Comfort: Recipes to Warm the Heart and Feed the Soul by Carolyn Caldicott, Published by Frances Lincoln.
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