Baked camembert with confit garlic and white wine

AT A GLANCE

  • Serves 6 people

Serve this snack or entrée with skewers for dipping the croûtons fondue-style into the molten cheese.

  • 1 camembert round (200gm)
  • 1 rosemary sprig, torn
  • 60 ml aromatic white wine, such as pinot gris
  •  
  • Confit garlic
  • 150 ml olive oil
  • 16 garlic cloves
  •  
  • Garlic and herb croûtons
  • ¼ cup coarsely chopped flat-leaf parsley
  • ¼ cup coarsely chopped basil
  • 200 gm day-old crusty white bread, chopped into large cubes
01   For confit garlic, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender (18-20 minutes). Cool in oil, then drain and reserve garlic and oil separately.
02   For herb croûtons, blend herbs and garlic oil in a bowl. Add croûtons, toss to coat and season to taste.
03   Preheat oven to 190C. Place 2 sheets of baking paper about 35cm long on a bench. Place camembert on top, scatter with rosemary and confit garlic cloves and pull up sides of paper to form a cup shape. Pour wine over cheese, then wrap, tying securely with string. Place camembert in an ovenproof dish and bake for 10 minutes, then scatter croûtons on an oven tray and bake until camembert is hot and melting and croûtons are golden and crisp (15 minutes). Serve hot.

Topics:

WINTER, GARLIC, CAMEMBERT, ENTREE, WHITE WINE

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND LYNSEY FRYERS

Drinking Suggestion:

RICH NORMANDY CIDRE , suggested by MAX ALLEN

FEATURED IN

Aug 2017

Aug 2017

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