Petit Baked Camembert in Cob Loaf Bread Ellie Studd & Justine Schofield on Everyday Gourmet
We make a molten cheese dip inside a whole loaf of bread
Ingredients:
- Le Conquerant Camembert 150gm
- round cob loaf (400g)
- 2 cloves of garlic
- 2 sprigs of fresh thyme
- Wine (white or red)
- caramelised onion or jam (optional)
- olive oil
- cracked pepper
Method:
1. Preheat oven to 200 C
2. On a bread board, cut a circle in the bread with a sharp knife to fit the camembert snugly (use the bottom lid as a guide). Scoop out and reserve the bread cut out and cut in rough croutons. Using a serrated knife, criss cross the loaf either side of the hole, but do not cut all the way through. Remove the wax paper from the camembert and slot into the hole of the bread.
3. Blanch the garlic in boiling water for 1 minute. Slither the garlic, then pierce into the cheese in several places.
4. Scatter and push in the thyme leaves into the camembert.
5. Drizzle a few glugs of wine over the camembert.
6. Bake in oven with the croutons surrounding the cheese on a baking tray for around 20 minutes until bread is golden and the camembert is melted and oozing.
7. Serve immediately, using the croutons to dip and scoop out the molten camembert
