Home / Recipe: Perfect Baked Camembert in sourdough

Recipe: Perfect Baked Camembert in sourdough

Baked Camembert in sourdough. Unwrap the Camembert and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Transfer the whole loaf to a baking sheet. Baked Camembert in sourdough This easy, cheesy bread is perfect for a get-together.

Baked Camembert in sourdough Using a small sharp knife, cut around the top of the base to cut a hole deep enough for the camembert to sit in. Save the bits of bread you cut out for later and make sure you don't cut through the loaf. Tip: Use the lid of the camembert box as a guide when cutting around the loaf. You can have Baked Camembert in sourdough using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Baked Camembert in sourdough

  1. Prepare 1 of sourdough loaf.
  2. Prepare 1 of Camembert cheese.
  3. You need 3 cloves of garlic (minced).
  4. Prepare 2 tbsp of Olive oil.
  5. Prepare to taste of Salt and pepper.
  6. It's 2 sprigs of rosemary.
  7. It's of Drizzle clear honey.

Microwave butter and garlic to create the garlic butter. Butter the inside of the bread bowl and lid with the garlic butter. Cut the top off of the camembert and place in bowl. Remove the Camembert cheese from its box, take off the paper and place it back in the box.

Baked Camembert in sourdough step by step

  1. Preheat oven to 180c Cut a circle in the top of the loaf to fit the cheese. Score the sides of the loaf diagonally taking care not to cut right through. Place cheese inside the loaf. Rip up the bread that you cut out into croutons and place around loaf.
  2. Mix the oil garlic and seasoning together. Prick all over the top of the cheese with the point of a knife and spread oil mixture all over the cheese and bread and croutons..
  3. Drizzle with honey and place rosemary on top bake for 25 - 30 minutes until cheese is golden and gooey. Rip and dip away!!.

Make a few holes in the top, pour on a splash of white wine and scatter over a few thyme sprigs. Lay the grapes in a roasting tin lined with nonstick baking paper, keeping them on the vine. Now cut holes into the top of the camembert and push the lumps of garlic into the holes. Once cooked serve with bread or crostini. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips.