Wednesday, May 14, 2014

Better Than Baked Brie: Camembert with Honey & Thyme

better than baked brie

Baked Camembert Recipe with Honey, Garlic & Thyme

I finally got to try baked camembert and I am in heaven. The honey, garlic and thyme compliments the camembert perfectly, and it becomes a melty, gooey, delicious pot of wonderful. Like a baked brie, but with a stronger flavour, baked camembert goes well with garlic and makes it a snap to share delicious, easy appetizers.
1 round of camembert
1 clove of garlic (or more), minced. And a few cloves whole.
2 tbsp. honey
1 tsp. fresh thyme, chopped
1 long baguette, I used foccacia. (Or crackers if you prefer.)
You need:
A cheese baker, or the wooden box your cheese came in. Cutting board, knife, and aluminum foil.

Preheat oven to 350 F.
Cut a slit in the top of the cheese, about 1 inch deep, across the whole top.
Mince up your garlic and chop your thyme.

Line your cheese baker or wooden box with aluminum foil, place cheese in baker.
Stuff your minced garlic into the slit, as best as you can. Anything you can't get in there can stay on top. Surround cheese with remaining garlic cloves. Place chopped thyme on top of cheese, drizzle with honey. Extra honey is good. All over the place. Yummm.

Cover with foil and lid (if using baker), bake for 15 minutes.

While this bakes, slice up your baguette and brush with butter or margarine. Place on a baking tray. When cheese is done, reduce heat of oven to 250, bake toasts for 2 minutes, then turn oven to broil, and broil an additional 3-4 minutes, until brown and toasty.
You can serve with crackers as well, I like a crisp wheat cracker or anything tough enough to scoop mounds of delicious gooey cheese.

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