Hot Herby Camembert
This wonderful soft cheese is perfect when baked hot in the oven and smothered in fresh herbs and a splash of wine and olive oil. Always serve with plenty of crusty bread to create perfect dunkers. This delightful baked cheese with its gooey centre makes a great crowd pleaser at any family gathering or party.
6
10 minutes
20-30 minutes
180ºC fan
Ingredients
-
250g camembert or brie- removed from box
-
Herbs
-
Selection of fresh herbs such as dill, sage, parsley- all finely chopped
-
Flavourings
-
Small glug of extra virgin olive oil
-
Splash of white wine- or cider vinegar
Instructions
-
Prepare camembert:
-
01 Remove from box, place on a baking tray lined with non stick baking paper. Slash the top of the camembert with a sharp knife to make indentations.
-
Prepare herbs:
-
02 Make sure ALL the herbs are finely chopped.
-
Assemble to bake:
-
03 Cover the top of the camembert with a thick layer of finely chopped herbs. Slosh a splash of white wine or cider vinegar and a glug of extra virgin olive oil.
-
Cook:
-
04 Place in a hot oven and bake until the cheese starts to melt and ooze.
-
Serve:
-
05 Delicious straight from the oven, hot and bubbling. Garnish with fresh bread to mop up the runny cheese.
Notes
Either a camembert or a brie works for this recipe. I serve to the table on the non stick baking paper as the cheese if very soft when removed from the oven, and I do not want any of the wonderful cheese to escape and run off the baking sheet as I transfer to the serving plate.
