Monday, 18 July 2011

Baked Camembert


   Camembert (I always buy Le Rustique by Jean Verrier)
If you like fondue - baked camembert is the perfect dip for you!

1) Remove the cheese from the box and slice the top layer of rind with a hot, sharp knife. 

2) Replace the "lid" of the cheese and return the cheese to the box.

3) Bake in the oven for 10-15 minutes, then serve with crudites.

I served this with Fudge's cheese straws with black pepper and mature cheddar  but it would also go wonderfully with carrot batons, sliced bell peppers or if you're insane, celery *shudders* (there should be no excuse for celery, it is repugnant)

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