BAKED CAMEMBERT WITH HONEY & THYME
An oldie but a goodie. Baked Camembert (a close sister of the milder Brie) consists of a soft cheese within a sturdy rind. Ideal for baking! Serve with char-grilled bread to mop up all of the lovely gooeyness, a fruit chutney of your choice and fresh figs.
Thanks to Richard Grant for sending in this classic recipe.
- A 9oz or so wheel of Camembert, removed from the wooden box and wrap (keep the box to hand)
- 1 clove of garlic, peeled and minced
- 1 teaspoons of fresh thyme leaves
- 2 tablespoons of Haughton Honey
- Sea salt, to taste
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz
- Preheat the oven to 200c/400f. Place the unwrapped Camembert back in to the wooden box that it came in.
- Using a sharp knife, cut a slit directly across the top of the cheese. Using a spoon or your fingers, tuck the garlic as best you can into the slit.
- Sprinkle the top of the cheese with the fresh thyme and drizzle the the honey over. Sprinkle with sea salt to taste.
- Place the cheese (in the box) on a baking tray and bake for approximately 14 to 18 minutes, until the cheese is melted through. You might want to sit it in a shallow dish just in case it runs.
- Remove from the oven and serve immediately with the grilled bread, figs and chutney.