Camembert fondue recipe
Bonfire Night snacks don't come much more tempting than this - Camembert baked in the oven until gorgeously gooey and stuffed with garlic and herbs for extra flavour. Rustle up this easy recipe and serve alongside some crunchy bread and cornichons - friends and family will love dipping into this indulgent snack.
See method- Serves 6
- 5 mins to prepare and 20 mins to cook
- 325 calories / serving
Ingredients
- 1 x 250g Camembert
- small handful rosemary sprigs
- small handful thyme sprigs
- 1 garlic clove, thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp clear honey
- stonebaked baton, sliced and toasted, to serve
- cornichons, to serve
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Shop ingredientsEach serving contains
- Energy
- 1365kJ 325.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 38.1gProtein 14.3gFibre 2.6g
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Method
- Preheat the oven to gas 4, 180°C, 160°C fan. Remove the wax paper from the cheese and discard. Return the cheese to the box.
- Score the rind with a sharp knife and push in the herbs and garlic. Drizzle with oil. Replace the box lid and put in an ovenproof dish. Bake for 15-20 mins, or until melted. Alternatively, double-wrap the cheese in kitchen foil and cook under a lidded barbecue for 15 mins, or until melted.
- Remove the lid and drizzle with the honey. Serve with the toasted bread for dipping and cornichons.
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