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Fondue Normande (baked camembert)

Fondue Normande (baked camembert)
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A deliciously guilty pleasure

Serves 4

Ingredients

  • 1 camembert cheese
  • 1 garlic clove
  • 2 teaspoons thyme or other fresh herb of your choice
  • 2 teaspoons fresh parsley
  • 2 teaspoons fresh parsley
  • 1 cup red wine
  • 1 teaspoon freshly ground black pepper
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Method

  1. Break the garlic into segments and blanch in boiling water for 5 minutes.
  2. Make a series of small holes in the Camembert and insert the blanched garlic throughout the cheese.
  3. Pour half the red wine across the surface of the cheese, pressing lightly to allow it to penetrate the surface.
  4. Sprinkle cheese with thyme and parsley.
  5. Pour remaining red wine over the top. Add pepper.
  6. Place cheese, still in its wooden container or ramekin, on a baking dish and bake in oven for 10 minutes at 200 degrees Celsius.
  7. Serve with freshly baked young potatoes or warm with crusty bread.
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Notes & Tips

NB: Joel recommends this dish be served with Calvados, the native apple cider of Normandy

Recipe Rating

4

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What do you think?

 
  • jk
    April 2010

    I am loving this show and look forward to trying to make some of the dishes. We have also become very intrigued about raw milk and the different tastes your show promises to deliver!

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