Windsor Star - - YOU -

Serves: 4 One 8-to-9-oz (226-to-256-g) ■ wheel Camem­bert 1 tbsp (15 mL) olive oil ■ 1 tsp (5 mL) minced fresh ■ thyme leaves 1 tsp (5 mL) minced fresh ■ rose­mary leaves 1/4 tsp (1 mL) kosher salt ■ 1/4 tsp (1 mL) ground black ■ pep­per 1 large gar­lic clove, sliced ■ very thin Crack­ers, prefer­ably long ■ enough to dip with, for serv­ing

1. Heat the oven to 350 F (175 C). 2. If your Camem­bert comes in a lit­tle wooden crate, re­move the crate lid and any pack­ag­ing or wrap­pers around the cheese, and place it back inside the bas­ket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you’re ner­vous about leak­age, you can wrap the Camem­bert in foil or line the bas­ket with parch­ment pa­per as a layer of pro­tec­tion. Place the cheese in the wooden crate on a bak­ing tray.

3. With a thin sharp knife, make grid­like cuts in the cheese, 3 or 4 in each di­rec­tion, about 1 inch (2.5 cm) apart and go­ing about 1 inch (2.5 cm) deep into the cheese but with­out cut­ting through the bot­tom rind. Use your knife tip to “open” each cut and your fin­gers to press a lit­tle sliver of gar­lic into each cut. Com­bine the olive oil with the thyme, rose­mary, salt, and pep­per in a small dish. Spread thickly on top of the cheese.

4. Bake for 15 to 20 min­utes, un­til the cheese is loose inside the rind. Serve im­me­di­ately with crack­ers.

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