This is so delicious.....
Look for a boxed camembert that has "cru" written on the box somewhere.
Open the box, unwrap the cheese and then make a cross on the top of the cheese, cutting through the skin. (I only like not terribly ripe cheese)
I then take some foil and line the box with it making sure there is a small overlap and then drop the cheese into the foil lined box.
Now there are a few yummy ways to go with this.
My fave is to chop up some basil and mix with a little Evoo and pour it into the cross in the cheese.
Bake this in a hot oven until all soft and done perhaps 10 mins.
Serve with:
thinly sliced crisp yellow/green apple (I wish I could give you a name of the apple but it remains nameless on the shelf at the supermarket) and toasted slices of baguette for dipping.
I slice the loaf in half and then (depending on the thickness of the baguette slice the halves into 1/4s. Then slice the long pieces into 4inch lengths. Then toast them till just golden.
Another fave way of serving is to pour some warmed Calvados over the cooked cheese and light it before taking it to the table.
Look for a boxed camembert that has "cru" written on the box somewhere.
Open the box, unwrap the cheese and then make a cross on the top of the cheese, cutting through the skin. (I only like not terribly ripe cheese)
I then take some foil and line the box with it making sure there is a small overlap and then drop the cheese into the foil lined box.
Now there are a few yummy ways to go with this.
My fave is to chop up some basil and mix with a little Evoo and pour it into the cross in the cheese.
Bake this in a hot oven until all soft and done perhaps 10 mins.
Serve with:
thinly sliced crisp yellow/green apple (I wish I could give you a name of the apple but it remains nameless on the shelf at the supermarket) and toasted slices of baguette for dipping.
I slice the loaf in half and then (depending on the thickness of the baguette slice the halves into 1/4s. Then slice the long pieces into 4inch lengths. Then toast them till just golden.
Another fave way of serving is to pour some warmed Calvados over the cooked cheese and light it before taking it to the table.