One of my favourite comfort dishes at the moment has to be baked Camembert. It has a wonderful creamy texture, and melted over crackers with a bit of quince or chutney will turn a bad day into a good one.
I guess I first discovered the delights of baked Camembert when I noticed it coming up on the menus of a lot of gastro pubs as a snack to share between a group. However, having first seen it in the pubs I decided to try it at home. The best advice I can give to any of you cheese lovers out there who want to delve into the delights of molten Camembert is to experiment.
I’m still discovering different flavours I like adding, though my staple baked Camembert will usually have a roughly chopped garlic clove spread about its surface.
How to bake the best Camembert:
1. Buy Camembert
2. Unwrap plastic wrapper from Camembert
3. Place back into box
4. Score the top layer of the Camembert
5. Roughly chop garlic and poke it into the Camembert
6. Drizzle olive oil over the top of the Camembert
7. Baked in a pre-heated oven at 200 degrees centigrade for around 20 minutes
8. Remove from oven and allow to cool for at least a couple of minutes
9. Dig in
But you can’t just eat the cheese by itself, I hear you cry? I recommend using oat cakes with the Camembert as the flavour and texture of the oat cakes really compliments the creaminess of the Camembert. Most chutneys will also go with this dish, however, I prefer a nice caramelised onion chutney to go with it. I’ve also noticed that Tesco sells “Baked Camembert” kits, which suggests drizzling sweet chilli sauce on top of the Camembert, so definitely give that a go! Contrary to what my girlfriend likes to think, this is a great dish to share and a great idea for parties, as long as you trust your friends not to dribble it all over your carpets. It’s fun, it’s tasty and people enjoy eating it.
If you haven’t tried it yet – give it a go!
How do you like your Camembert? Get in touch with us @thestinklondon to let us know