Baked Camembert in sourdough
This easy, cheesy bread is perfect for a get-together. A cheat's fondue; the bread acts as the bowl and accompaniment for the oozy honey, garlic and thyme Camembert. Place in the middle of the table and let guests tear off squares of crusty bread to dunk in the gooey cheese.
- Preheat the oven to gas 4, 180°C, fan 160°C. Place the loaf on a chopping board and, use a small serrated knife to cut a hole just deep enough for the cheese to sit in, using the lid of the cheese box as a guide. Save the pieces of bread you cut out, and be careful not to cut all the way through the loaf.
- Use the knife to score the rest of the loaf in a criss-cross pattern, again being careful not to cut all the way through to the bottom crust.
- Unwrap the Camembert and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Transfer the whole loaf to a baking sheet.
- In a bowl, mix together the garlic, thyme and 3 tbsp olive oil; season. Spoon the mixture over the top of the loaf, using your fingers to push the garlic and thyme into the holes in the cheese and into the cuts in the bread. Spoon the wine (if using) over the top of the cheese and drizzle the honey over the cheese and bread.
- Tear the remaining pieces of bread (from step 1) into chunky croutons. Scatter around the loaf on the baking tray and drizzle with olive oil.
- Bake for 20-25 mins, until the bread is golden and toasted, and the cheese is gooey and fully melted. Serve with the extra croutons for dipping.
Tip: Look out for sourdough loaves in the in-store bakery or try with your favourite bread – just make sure it is a whole loaf (about 400g), has a nice crusty outside and a fairly firm texture, such as rye bread.
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