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Camembert fondue recipe
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3 ratings
Bonfire Night snacks don't come much more tempting than this - Camembert baked in the oven until gorgeously gooey and stuffed with garlic and herbs for extra flavour. Rustle up this easy recipe and serve alongside some crunchy bread and cornichons - friends and family will love dipping into this indulgent snack. See method
Ingredients
- 1 x 250g Camembert
- small handful rosemary sprigs
- small handful thyme sprigs
- 1 garlic clove, thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp clear honey
- stonebaked baton, sliced and toasted, to serve
- cornichons, to serve
Each serving contains
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Energy
1365kj
325kcal
16%
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Fat
12g
18%
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Saturates
6g
32%
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Sugars
5g
5%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 38.1g
Protein 14.3g
Fibre 2.6g
Method
Bonfire Night snacks don't come much more tempting than this - Camembert baked in the oven until gorgeously gooey and stuffed with garlic and herbs for extra flavour. Rustle up this easy recipe and serve alongside some crunchy bread and cornichons - friends and family will love dipping into this indulgent snack.
- Preheat the oven to gas 4, 180°C, 160°C fan. Remove the wax paper from the cheese and discard. Return the cheese to the box.
- Score the rind with a sharp knife and push in the herbs and garlic. Drizzle with oil. Replace the box lid and put in an ovenproof dish. Bake for 15-20 mins, or until melted. Alternatively, double-wrap the cheese in kitchen foil and cook under a lidded barbecue for 15 mins, or until melted.
- Remove the lid and drizzle with the honey. Serve with the toasted bread for dipping and cornichons.
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