Baked
Camembert (fondue normande)
Ingredients:
1 wheel of
camembert.
1-2 teaspoons
mixed herbs or fresh thyme.
Method:
-
Preheat oven
to 200C.
-
Remove
packaging from camembert.
-
Sprinkle with
herbs of your choice (thyme was used in the
above photo).
-
Place the
camembert in a small oven proof dish, bake
at 180C for 10-15 minutes minutes. The top
will begin to slightly swell when the cheese
is done.
-
Remove from
oven, with a sharp knife, cut the top off
the cheese.
-
Serve with
crusty bread.
Variations:
-
Finely slice
1-2 cloves of garlic. Place 8-12 slits in
the unbaked cheese & then slide the garlic
slices in the slits. Wrap in foil & bake as
above.
-
Wrap cheese in
prosciutto, line a baking tray with non
stick paper. Transfer the prosciutto wrapped
cheese onto the baking tray & cook for 10-15
minutes.
-
Lightly whisk
1 egg, coat the camembert in bread crumbs,
deep fry.
Notes:
If your camembert comes in the wooden container,
remove the cheese from the box, unpeel the waxy
paper wrapping, coat in herbs (and add garlic),
return to wooden container & bake for 10
minutes.
Baked camembert can also be cooked on the
barbeque. Cover in herbs, wrap in tinned foil &
cook for 10 minutes, turning once.
Brie can be used in place of camembert.
