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Baked Camembert

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Baked Camembert

Cosy up to this baked Le Conquerant Camembert from Will Studd, cooked in The Fine Cheese Co Ceramic Cheese Baker and served alongside Barossa Bark (salt & pepper) for a delicious, unctuous treat.
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Course Appetisers

Equipment

  • THE FINE CHEESE CO Ceramic Baker For Cheese 

Ingredients
  

  • 250g WILL STUDD Le Conquerant Camembert 
  • 1 blanched garlic clove sliced into thin strips
  • 3-5 tbsp red wine or to taste
  • 2 sprigs of fresh thyme

To serve

  • BAROSSA BARK & fresh bread

Instructions
 

  • Preheat oven to 200C.
  • Place one clove of peeled garlic into a small pot of simmering water, blanch for 1 minute. Remove clove from water and trim into slivers.
  • Placed unwrapped camembert into ceramic baker.
  • Score cheese with a knife and insert blanched garlic slithers into the cheese.
  • Gently drizzle red wine over the top of the camembert and add some fresh thyme leaves.
  • Cover ceramic baker with lid and bake in the oven for 20-25mins on a high heat, until the cheese is oozing and fragrant.
  • Serve cheese whilst hot in ceramic baker, with Barossa Bark & bread to dip.

Video

Keyword Camembert, Cheese, French

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

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