Baked Camembert in Bread

There is something very magnificent about seeing a whole baked Normandy Camembert inside a whole loaf of bread

Serves:

4

Prep Time:

5min

Cook Time:

20min

Cuisine:

French, Australian

There is something very magnificent about seeing a whole baked Normandy Camembert inside a whole loaf of bread. A classy step up from the cheese in cob loaf recipe.

Ingredients:

Method:

  1. Preheat oven to 200°C. Grease a large oven tray and line with baking paper.
  2. Cut a circle out of the top of the bread to fit the camembert snuggly (use the bottom lid of the container as a guide) and scoop out bread. Brush olive oil in between each cut in the bread then transfer to the prepared tray. Remove the wax paper from the chilled camembert and slot into the hole in the centre of the bread.
  3. Heat a small saucepan half full with water over high heat and bring to the boil. Add the garlic and blanch for 1 minute then drain. Thickly slice garlic and pierce into the cheese in several places and push the thyme leaves in between each cut in the bread. Drizzle wine over the cheese.
  4. Bake for 20 minutes or until bread is golden and cheese is melted and oozing. Serve immediately, tearing the sliced bread to dip and scoop out the molten camembert.
Original recipe created by by The Studd Siblings for Delicious Australia. Photography by Jeremy Simons. Styling by Kirsten Jenkins.

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