Camembert Cheese

Camembert with Cherries

1 Full round of Camembert

2 tsp honey

1 tbsp butter

50g toasted hazelnuts

75g cherries

Melt butter and honey
Add hazelnuts and cherries, stirring constantly until hazelnuts lightly toasted
Place the camembert in the baker, then pour the honey and cherry mixture over
Put the baker (leaving the cover off) in a pre-heated oven at 175 C
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

Camembert with garlic, thyme and maple syrup

1 Full round of Camembert

2 Garlic cloves

1 tbsp Maple syrup

2 sprigs of fresh thyme

Make several holes in the camembert and insert slithers of garlic and thyme deep in to the camembert, then drizzle with maple syrup
Put the camembert in the baker (leaving the cover off) in a pre-heated oven at 175 C
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

Camembert with Pesto and Pine Nuts

1 Full round of Camembert

1 tbsp Pesto seasoning

1 tbsp olive oil

1 tbsp pine nuts

1 crushed garlic clove

a pinch of Black Pepper

In a small bowl mix pesto seasoning , olive oil, pine nuts and garlic
With a sharp knife trim the rind from the top of the cheese leaving the sides and base intact
Place the camembert in the baker, then cover with pesto mixture
Sprinkle with black pepper
Put the baker (leaving the cover off) in a pre-heated oven at 175 C
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

Camembert with Port and Cranberries

1 Full round of Camembert

3 tbsp Port

2 tbsp Dried Cranberries

1 red onion, finely chopped

2 tbsp butter softened

25g pine nuts, grilled

25g Black Olives, chopped

1 tbsp Fresh parsley, finely chopped

In a small bowl pour port over the cranberries and let stand for 20 minutes
In a saucepan saute the onions in butter for 10 mins or until softened, then add to the cranberry mixture along with the pine nuts and olives
Place the camembert in the baker, then cover with cranberry mixture
Sprinkle with black pepper
Put the baker (leaving the cover off) in a pre-heated oven at 175 C
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

Camembert with Balsamic Vinegar and Caramelised Onions

1 Full round of Camembert

2 Red onions

1 Garlic Clove

1 sprig of Fresh Rosemary

2 tbsp Balsamic Vinegar

2 tbsp White Wine

1 tbsp Butter

A pinch of salt and pepper

Chop onions in to slices
Make several holes in the camembert on both sides and insert slithers of garlic and rosemary deep into the camembert
Place the camembert into the baker (leaving the cover off), drizzle with white wine then place in a pre-heated oven at 175 C
Heat butter to a hot pan and add the chopped onions, stir until sticky, then add balsamic vinegar and a pinch of salt and pepper
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

Camembert with Garlic, Mustard and Honey

1 Full round of Camembert

1 Garlic Clove

1 tbsp Honey

2 tbsp White wine

1 tbsp Wholegrain mustard

Score camembert with multiple incisions and insert slithers of garlic
Place the camembert into the baker
In a bowl mix together the mustard, honey and white wine then pour over the camembert
Then place baker (leaving the cover off), in a pre-heated oven at 175 C
The camembert should be fully melted within 10-15 mins
Serve with warm French bread or crackers

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