Baked Camembert with Rye Soldiers
A whole camembert baked soft with garlic and thyme, dipped with strips of toasted rye.
23 min
4 servings
Difficulty 2/5
Supper · Afternoon snack
Prep 5 min · Cook 18 min
The rind holds the melted cheese like a bowl, so the box or dish only has to stop it slumping sideways. Fifteen to eighteen minutes is the whole recipe.
Per serving
320
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Cheese
Camembert
250 grams
Garlic
2 cloves (6 grams)
Thyme, dried
1 teaspoon (1 gram)
Honey
1 teaspoon (7 grams)
To dip
Rye Bread
6 slices (192 grams)
Steps
Heat the oven to 180 °C. Take the cheese out of its wrapper and put it back into the wooden box, or into a small dish it fits exactly.
3 min
Score the top rind in a cross and push slivers of garlic into the cuts. Scatter the thyme over.
2 min
Bake for 15–18 minutes, until the middle wobbles when you shake the dish. A cheese that looks firm in the centre is not ready.
18 min
While it bakes, toast the rye bread and cut each slice into three strips.
3 min
Let the cheese stand three minutes, drizzle the honey over the open top and take it to the table in its dish.
3 min
Serving suggestion
One dish in the middle of the table, four people around it. It sets again as it cools, so eat it hot.
Storage
Does not keep. A re-baked camembert turns oily and separates.
Notes
The honey goes on after baking. In the oven it burns onto the rind and tastes of caramel instead of honey.
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