Baked camembert is one of life’s true luxuries.
Dipping something cool, fresh and sweet into hot, melted cheese is easily one of my favourite things.
The combinations are endless.
Fresh figs? Sublime.
Plump, sharp grapes? Spectacular.
Pickled cornichons, dunked into the cheese, then wrapped in cool prosciutto then dunked again? Life changing. Trust me.
One little camembert and a pile of nibbles makes an elegant (and easy) starter for friends or a simple, relaxed supper for two after a busy day.
I don’t doubt that you’ve baked camembert before, but if you haven’t invested in a cheese baker yet… well, you really need to take the plunge.
It’ll take your cheese game to the next level, and I can promise you’ll never look back!
You’ll need one for this recipe, so either treat yourself to an early Christmas pressie (I know you deserve it) or save this for another time.
Place the cheese into the baker and score the top with a knife, taking care not to go all the way through the cheese. Ideally cut about half way down.
Poke your herbs into the cuts.