A showstopping baked cheese starter that makes for truly delectable dipping!
There’s nothing better than curling up on a Sunday night with a glass of red, a few slices of succulent French saucisson and a beautiful baked camembert, particularly when you can’t be bothered to cook.
This dish takes a matter of minutes to prepare, then simply pop in the oven and wait until it’s bubbling, delicious and golden brown.
My recipe is infused with chunky garlic cloves and fragrant thyme leaves topped with a generous drizzling of honey, to add an extra hint of sweetness to all that devilish dunking.
Serve with crusty, oven baked bread and a glass of bold French wine — I usually go for a Bordeaux. Tastes divine!
- 250g Camembert
- A few sprigs of fresh thyme
- 2-3 cloves of garlic
- 2 teaspoons of honey
1. Preheat the oven to 200˚C.
2. Take the cheese out of the wrapper and place either back in the wooden box or a ceramic dish.
3. Chop the garlic into small chunks and poke into the cheese. The easiest way to do this is by slashing a few holes with a sharp knife.
4. Poke a few sprigs of thyme into the cheese, then spoon a generous serving of honey on top of the cheese.
5. Place the lid on top of the Camembert and bake for 20 minutes, until the honey topping is a golden brown, nutty shade. Serve with crusty baked bread, a glass of French red and get ready for unashamed dipping.
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