Recipe

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.

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