Baked Camembert

Jump to Recipe Print Recipe

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.
Print Recipe Pin Recipe
Course Appetizer
Cuisine French

Ingredients
  

  • THE FINE CHEESE CO Ceramic Baker For Cheese 
  • 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.
Keyword Camembert, Cheese, Fondue