Sharing runny French cheese with friends and family over a glass of wine at Christmas makes me feel like I’m in a Christmas movie. Camembert is such a great flavour that can be paired with other ingredients to create amazing combinations. I like to bake the camembert with earthy herbs then finish with a balance of sweet flavours and textural ingredients. I spoon the warm mixture onto crackers whilst curled up on the sofa. So much happiness.
1 small wheel of camembert
sprigs of rosemary
25g roasted garlic
50g cranberry sauce
1 tsp olive oil
- Pre-heat the oven to 170°C (150°C Fan). Remove the packaging from the camembert then place the cheese back in the wooden box. Put the box into an oven proof dish lined with rosemary stems and sage leaves.
- Make several slits in the top of the cheese then poke rosemary and sage leaves into the holes. Place the cheese into the oven and bake for 15 minutes.
- Put the olive oil into a small frying pan over a medium low heat. Roughly chop the walnuts and roasted garlic (recipe here) then toast in the oil for a few minutes until they’re fragrant.
- Remove the cheese from the oven and remove the herbs then top with the nut mixture and finish with the cranberry sauce. Serve with crackers, pistachios and grapes.