For company
Baked camembert with rosemary, thyme & white wine
The opener I reach for again and again. Whole camembert melted in its box with fresh herbs and a splash of white wine — torn baguette mandatory.
It is impossible to be a bad host with this in the middle of the table.
Method
- 01
Heat the oven to 180°C. Take the camembert out of its wax paper, then return it to the bottom half of the wooden box and place the box on a small oven tray.
- 02
Score the top of the cheese in a shallow cross. Push the slivers of garlic and the rosemary and thyme leaves into the cuts.
- 03
Spoon the white wine over the top, drizzle with a little olive oil, finish with a grind of pepper.
- 04
Bake for 12–15 minutes until the centre is completely molten and the top is golden and bubbling at the edges.
- 05
Carry the box straight to the table. Tear in with torn baguette. Move quickly — it sets up fast as it cools.
Keep cooking
