Sunday, 6 January 2013

Baked Camembert

Saturday night, in front of the telly, with a sharing platter of baked, gooey Camembert, some rustic bread, and chopped nuts and cranberries.


Baked Camembert.
Take off all the plastic wrapping and place the cheese back in the wooden box. 
Score a cross in the top of the white rind and poke in a few rosemary sprigs. 
Drizzle with olive oil and bake at 180C for about 20 minutes.
You can eat the white rind, but personally I don't like it and the cross in the top, makes it easy for me to peel it back and dig into the gooey cheese :-)
(This is one of those cheeses to be avoided if you're pregnant!)

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