I almost feel guilty blogging this. There’s no fancy twist to this recipe, no sprinkle of de-hydrated what not, no drizzle of something or other, just a baked Camembert with a few peices of smoked garlic poked into it and a twist of black pepper (although in retrospect, a bit of thyme or rosemary would have worked really well!).
Still, I make no real apology for presenting you with simplicity, since it tastes just too good to complain about. This formed our supper the other day, and is a great, cheap way of turning plain old cheese into something altogether different.
Truth be told, I’m currently typing out an essay for my degree (adult education sucks…if only I’d paid more attention when I was younger); that doesn’t leave an awful lot of time for blogging, to be fair, but just wait, I have so much coming up to tell you about!
Finally, I should tell you that the garlic I’ve used in this recipe was provided by The Garlic Farm, an online garlic shop based on the Isle of Wight. While we’re on that subject, I’ve also made a steaming bowl of smoked garlic soup which I’ll tell you about some other time, and don’t even get me started on the garlic beer they sent me…
Still, that’s all for later. For now, do as I’ve done and enjoy this simple supper with some crusty bread and a glass of good wine, while I continue to panic about whether or not I’ll get this essay completed in time!
Recipe: Baked Camembert with Smoked Garlic
Baked Camembert in a box is the ultimate supper; fragrant, delicious and gooey.
- Garlic (smoked, if you have it), sliced
- Salt and Pepper
- Preheat the oven to 200 degrees c.
- Cut the top crust off your Camembert, then poke the slices of garlic into it, as pictured.
- Give the top a twist of black pepper and a sprinkle of sea salt. Place the Camembert back into the box, lid off.
- Place in the oven on a baking tray for 15-20 minutes or until the top is just starting to go brown and the insides are gooey.
- Serve with your favourite crusty bread and a glass of wine.
Use one Camembert per person.
A few sliced red chillies scattered across the top is an unconventional twist, but one which I think tastes just great! You could also add a few sprigs or time or rosemary for another dimension.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 1