Beautiful Baked Camembert Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
• Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
• Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle. Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert. Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts - a little mouthful of 1980s heaven. Read more at http://www.jamieoliver.com/recipes/cheese-recipes/beautiful-baked-camembert/#hQ4z3RGsyFIGRYct.99