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Baked Camembert Cheese

For a low hassle sharing starter or party snack try your hand at baked Camembert. The oozy cheese pairs wonderfully with fresh thyme and our Spritzy rich gooseberry chutney in this easy to make dish. Let diners scoop the cheese out with rounds of garlicky ciabatta.

Ingredients
  

  • Ingredients serves 4-6
  • 1 Whole Camembert cheese 250g presented in a wooden box
  • Fresh thyme
  • Olive oil
  • 1 Garlic clove
  • Small ciabatta loaf
  • 1 tbsp Spritzy Rich Gooseberry Chutney

Instructions
 

  • Preheat the oven to 180C/ 350F/ GM 4
  • Remove the wrapper from the cheese and lay on a sheet of baking parchment then push it back into one half of the wooden box it came in
  • Make 6 slits in the top of the cheese and push a small sprig of thyme into each one. Drizzle with 2 tsp of olive oil and bake for 15-18 minutes until the centre feels soft
  • Meanwhile slice the ciabatta bread into rounds and brush a little olive oil over each one. Lay on a baking sheet and cook for around 15 minutes until beginning to turn crispy at the edges
  • Cut the garlic clove in half and rub over the toasted ciabatta
  • When everything is cooked grind a little black pepper over the top of the cheese and spoon the chutney over the top. Serve the cheese in its box in the centre of a plate with the ciabatta around the edge
  • Serving Suggestions
  • Green beans and Tenderstem broccoli make a tasty alternative to the ciabatta bread. Simply boil until just tender, drain and serve alongside the baked camembert.

Notes

Expert Tips
• Ensure all plastic wrap is removed from the cheese prior to baking
• If you own a cheese baker dish use this instead of the wooden presentation box
• Do not put the cheese into the oven without putting it into a suitable cooking “pot” as it will spread out as it cooks and will not transfer to a serving plate without breaking up
• Serve the cheese within a few minutes of it coming out of the oven to ensure that it is suitably melted and gooey enough to scoop up with the bread
• Try this recipe with our Rapture red onion marmalade for a change
• And it can also be made using Brie in place of Camembert