Sunday 23 November 2014

Honey & Rosemary Molten Camembert

Camembert is the best...

This baked Camembert is cheesy, fragrant and sweet and deliciously hot and gooey.

Make sure you by the type that is in a wooden box and stapled not glued.

(Serves 2 for a main course)
1 x 250g Camembert wheel
1 rosemary sprig 
1 tbsp honey 
Ground black pepper, to taste

1 gluten free baguette (I use the M&S one)
140g green beans, trimmed
200g radishes, trimmed
50g lambs lettuce

Preheat the oven to 200c and while the oven heats up, take the cheese out of the fridge and leave for 10 minutes to start to come back to room temperature.

Remove all the plastic or paper packaging from the cheese and then place it back in the bottom half of the box. Place on a baking tray then score three times with a sharp knife. Stuff the rosemary leaves into the gaps (use a knife to push it in), drizzle with the honey and season with the pepper.

Bake in the oven until piping hot and gooey, around 15 minutes. Don't let the top burn.

Meanwhile, bring a small pan of water to the boil, add the beans and simmer for about 4 minutes or per packet instructions. Drain and season with a little black pepper.

Take the Camembert out of the oven and serve with the bread and veg.


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