GARLIC AND THYME BAKED CAMEMBERT

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I have merely spent a not-so-happy hour re-uploading photos to a large number of posts after each Google or Blogger threw a wobbly and made up our minds not to display them.  Grrrr…..  The good thing about this is that during on the lookout for the original footage I stumbled all over a picture or two that have been intended for various posts and have been forgotten.  This one of those posts, upper past due than certainly not.

 

 

Now I realise that baked camembert is infrequently a radically new idea and that all the global and their grandmothers were baking the stuff for a few years.  I/we certainly not had – until we acquired this delightful little pot from Nick’s sister as a Christmas present.  I think that one of the reasons I/we had now not baked Camembert previous than, instead of now not having the fitting pot, is that we felt it was once basically “dangerous for us”. 

 

 

In truth I moreover realise that you do not need a selected pot to bake a Camembert.  Other people have served it to us baked in its private little wooden box crowned with tinfoil or in several frequently pots covered with tinfoil.  So it wasn’t now not having the pot that deterred us up to now –  it was once the thought to be all that yummy, gooey baked cheese – some distance too delicious to be just right for us! 

However, the pot was once impossible to resist and were given right here with a couple of tempting recipes so we threw caution (and our diets) to the wind and had a pass.

 

 

We served it the overall time we had a customer round for dinner (which seems a very very very long time prior to now now) or even with probably the greatest will in the world the 3 people could not devour our means by way of a complete Camembert so there was once an excellent part of it left over.  This is after I discovered that it is usually delicious when cold and re-solidified.  I dare say this is no surprise to most people each!  We had chunks of it in salads or stirred into in a dish of potatoes. (Moreover merely stolen from the refrigerator when no one was once on the lookout for no other function than because of we would possibly.)  The overall little little bit of it went proper right into a quiche. 

 

Components

 

1 common sized Camembert (the only which’s about 10cm or 4″ dia)

1 clove of garlic, peeled and sliced

1 tblsp Vermouth (or dry white wine)

1 tsp of latest thyme leaves (or sprigs of rosemary)

 

Method

 

Preheat the oven to 200C / 180 fan / gas mk 6.

 

Unwrap the Camembert and position it inside the baking pot.  Make small slashes inside the prime and push a slice of garlic into each and every hole.  Pour the Vermouth over and sprinkle with the thyme.

 

Put the lid at the pot and bake for 20 mins or until molten.  Serve scorching with French bread, or breadsticks. 

 

Serves at least 4 people.

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