Cook: Oven baked Camembert
I love living in France. The cheese is dirt cheap, the bread is even cheaper… oh wait, I bake my own bread this side of the equator! That’s right, that perfect looking baguette in the photo is courtesy of my own hard work in the kitchen each day. I’ll share some bread recipes with you all later down the track, but I’m still working out how to explain the right dough consistency in words, to make sure the recipes are foolproof.
In the mean time, a store bought baguette would totally work here, mostly because bread is not exactly something you whip up on the fly, right before dinner. But this? This would be a fantastic dinner alongside a leafy salad with balsamic vinegar and not much else. The cheese is the star!
So without further ado…
- 1x round of Camembert
- 2 cloves of garlic, sliced into thick sticks (4-6 sticks per clove)
- Sprinkling of oregano
- Splash of white wine
- Cracked pepper, to taste
- Preheat your oven to 200C
- Take a piece of aluminium foil and place your Camembert on top. Stick the cloves of garlic into the cheese – they should be strong enough to piece the skin alone, but if not, just pierce with a knife and insert each
- Sprinkle with oregano and pepper and splash with a little white wine and cracked pepper
- Pull the sides of the aluminium foil up and around the Camembert and seal it up by scrunching or folding
- Bake for 10-20 minutes, or until gooey and fondue-like
- If required, you can sprinkle a little salt on top – but this isn’t necessary