Recently, a page I follow shared a post on baked camembert on facebook. For some reason I didn’t like or save the post when I saw it, but it stuck in my head as being something that would be perfect for Christmas Day. Later that day I went looking for the post, but I couldn’t find it 😦
As I searched for the same or similar recipe, I came across one from My Fussy Eater. It wasn’t quite the same as the one that originally caught my eye, but it looked pretty darned good!
This time I did the right thing and pinned it to my Yum! board 🙂
Ciara’s (My Fussy Eater) recipe calls for Black Garlic. I’ve never even heard of black garlic, let alone seen it! Instead, I substituted a large roasted garlic clove. The 10 minute cooking time wouldn’t be enough to cook raw garlic, and the flavour of roasted garlic is much milder. I also changed a couple of other points.
So here is my modified version of Baked Camembert with Balsamic Vinegar, Cherry Tomoatoes, Garlic and Thyme:
- 1 x 250g / 8oz round of camembert (boxed)
- 1 large clove of roasted garlic
- 10 sprigs fresh thyme
- about 10 cherry tomatoes, quartered
- drizzle of oil of your choice
- balsamic vinegar
- extra balsamic to garnish
Another blog post gave some great tips to baking camembert. Start with a good quality camembert. Just because you are adding some extra flavours, don’t get the cheapest cheese.
Remove the wrapping from the camembert, and place it back in the box. My box came apart in the oven. Next time I’ll wrap it in baking paper.
Score the top of your cheese (I just stabbed it randomly with a knife), and smear the roasted garlic over it. Sprinkle with most of your fresh thyme, and put your quartered cherry tomatoes on the top. Drizzle with some oil and a great quality balsamic vinegar. I used this one – because my sister makes it 🙂
Place it straight in the oven at 180 degrees C (or at whatever temp you are using to cook your other dishes – I think mine went in at 200C) for 10-12 minutes. When it is soft inside, or it has started bulging, it is ready. Keep your eye on it, the difference between ‘almost there’ and ‘gone too far’ is only moments!
When it is ready, add some more fresh tomatoes and thyme, and another drizzle of balsamic.
Serve with crusty bread or plain biscuits (crackers). I served it with biscuits, as we were having bruschetta for our entrée.
This really is a simple but very delicious dish to make. It will definitely wow your guests!
What’s your favourite way to do baked camembert?
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