Baked Camembert / Tunworth
This recipe is a brilliant way to enjoy Camembert – bubbling and oozing – and, combined with crusty bread, makes the perfect starter for four, or main course for two. The Courtyard Dairy’s favourite is to use Tunworth soft cheese – a British Camembert-style that is every bit as good, if not better, than its French counterpart.
How to make baked Camembert:
1 x standard 250g Camembert, or Tunworth,
Take the Camembert out of its packaging and place into a Camembert baker or suitably-sized ramekin. If you haven’t got a Camembert bake, then simply unwrap the Camembert and replace it in its box before wrapping the whole box in foil.
Bake in a pre-heated oven for 20 minutes at 180 degrees C or Gas 4/5.
Serve warming and oozing – ready to be eagerly dipped into.
That’s it! If your Camembert is of a cheaper variety you may want to ‘enhance’ it by studding with garlic cloves and rosemary leaves before baking.
Serve with crusty bread, crisp gherkins and cold meats platter.
For something different:
Serve your baked Camembert with caramelised apple slices, or with fig compote – the sweetness will help offset the richness of the cheese.