BAKED CAMEMBERT

When it comes to late night feasts, one of my favourite things to eat is some crusty bread dipped in gooey, baked Camembert! Common Camembert recipes include drizzling the cheese with olive oil and stuffing with rosemary or garlic, but I’ve been experimenting with some different types of ingredients. Firstly, I tried adding some slices of chorizo into pierced slits on top of the cheese. The result was heavenly, as the chorizo’s oil seeped deep into the cheese. Next, I tried adding some Cherry Conserve with flaked almonds on top for a crunch. The sweet jam went hand in hand with the flavour of the cheese and this is probably my favourite Camembert recipe yet! I’d love to hear what your preferred recipe is!

Chorizo Method

  1. Remove the Camembert from the plastic wrapping and place back in the box without the lid
  2. Slice across the top of your Camembert with a sharp knife in different directions
  3. Cut some thin slices of chorizo and push into the slits you made
  4. Bake in the oven for 15 minutes at 180ºC
  5. Serve with bread, eat!

Cherry Conserve with Almonds Method

  1. Remove the Camembert from the plastic wrapping and place back in the box without the lid
  2. Slice across the top of your Camembert with a sharp knife in different directions.
  3. Bake in the oven for 15 minutes at 180ºC
  4. Remove from oven and using a teaspoon generously dollop Cherry Conserve on top of the cheese, pushing into the slits with your spoon
  5. Sprinkle with flaked almonds to finish (You can optionally put it back in the oven for 5 minutes if you want an extra crunch)
  6. Serve with bread, eat!

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