Baked Camembert

 

If you need something to serve for your next party or dinner appetizer, try these Baked Camembert recipes – one spiked with Chilli, garlic and rosemary and the other topped with sliced truffle pieces. You and your guests will be pleased for sure and impressed at the same time. Enjoy!

Ingredients

For the dough

9oz plain flour, plus extra for dusting: 9oz plain flour, plus extra for dusting

½ oz fresh yeast:

2 pinches of caster sugar

2 pinches of salt

5½oz water, at room temperature

2 tbsp extra virgin olive oil

To top the breads

2 tbsp unsalted melted butter

1 pinch black onion seeds

1 pinch ground cumin

1 pinch coarse sea salt

For the baked cheese ‘fondue’

2 boxes of camembert

2 garlic cloves, sliced

1 sprig rosemary, leaves picked

1 pinch Chilli flakes

few slices’ truffles

flatbreads, to serve

Directions

For the dough, mix all the ingredients for the dough in a large bowl until evenly mixed. Turn the dough out onto a lightly floured work surface and knead for about five minutes, or until smooth.

Place the dough back in the bowl, cover with cling film and leave it to rest for 30 minutes at room temperature until doubled in size.

Tip the dough onto a lightly floured work surface and roll into an even cylinder 12 inches long. Cut into eight equal parts and form each into flat, 3-5 mm thick rounds. Place onto a lightly floured peel or an upturned baking tray.

Preheat the oven to 425F and place a baking stone into the oven.

To top the breads, lightly brush the top of each flatbread round with the melted butter and scatter a mixture of the onion seeds, ground cumin and sea salt over the surface.

Using the peel or upturned baking tray, transfer the flat bread to the oven and bake directly on the baking stone for 10 minutes.

Remove the bread from the oven and leave it cool on a wire rack.

For the baked cheese ‘fondue’, preheat the oven to 350F

Remove all the packaging from one of the cheeses and place it back in the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern.

Using a spoon, push the crushed garlic, rosemary and Chilli flakes into one of the cheeses. Push the truffle slices into the other cheese.

Place onto a baking tray and bake in the oven for about 30 minutes, or until the cheese starts to go wobbly in the middle.

Remove from the oven and allow to rest for five minutes. Serve scooped up with the flatbreads.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride