Starters
French
FrenchBaked Camembert
A whole wheel of camembert baked until molten and gooey, perfect for sharing and dipping. The tiers climb from a simple supermarket bake to a wood-fired showpiece with truffle and honey.
Vegetarian
Contains alcohol
Ultimate version
Premium AOP camembert baked with truffle honey, thyme and toasted hazelnuts, served with charcuterie.
Per serving£7.25
Total cost£14.50
Time37 min
Ingredients for 2
- 250 g AOP Camembert de Normandie , in its wooden box
- 2 cloves garlic , thinly sliced
- 4 fresh thyme sprigs
- 2 tbsp truffle honey
- 1 tbsp dry vermouth
- 30 g blanched hazelnuts , toasted and roughly chopped
- flaky sea salt and cracked black pepper , to taste
- To serve
- 1 artisan walnut and raisin loaf , sliced, to serve
- 1 tbsp fig jam , to serve
Method
- Preheat the oven to 180C fan and bring the camembert to room temperature, then return it to its box.
- Score the rind deeply in a lattice and insert the garlic slices and thyme sprigs.
- Spoon over the vermouth and half the truffle honey, then season with flaky salt and cracked pepper.
- Bake for 20 to 22 minutes until the centre wobbles and threatens to overflow.
- Toast the hazelnuts in a dry pan until fragrant while the cheese bakes.
- Finish the baked cheese with the remaining truffle honey and the toasted hazelnuts.
- Serve immediately with warm walnut loaf and fig jam.
Equipment
The three ways, side by side
Budget
Value camembert baked with a clove of garlic and a few herbs.
Better
A proper French camembert studded with fresh rosemary, garlic and a splash of white wine.
Ultimate
Premium AOP camembert baked with truffle honey, thyme and toasted hazelnuts, served with charcuterie.
