Baked camembert 4x different
Meanwhile, prepare the chosen garnish.
- 1 ks camembert
- 1 slice butter
- 1 handful of wild mushrooms
- 1 tbsp tarragon
- 1 ks camembert
- 2 tbsp olive oil
- 2 tbsp pine nuts
- 1 clove garlic
- 1 tbsp rosemary
- 1 ks camembert
- 100 g cranberries
- 2 tbsp caster sugar
- 1 pinch thyme
- 1 ks camembert
- 1 handful pecans
- 3 tbsp maple syrup
- 1 tbsp dark muscovado cane sugar
- Remove the Camembert or other white mold cheese from its paper packaging and return it to the wooden baking tray or place it in a small baking dish. Cut a few slits in the top of the cheese (e.g. in a cross) and place in the oven preheated to 190°C. Bake for 15 minutes until it melts nicely.
- Meanwhile, prepare the chosen garnish. For camembert with mushrooms, tarragon and truffle oil Fry a handful of mushrooms (preferably forest mushrooms, but shimeji mushrooms and others will also work) in a slice of butter, stir in 1 tablespoon of chopped fresh tarragon. Place on the baked cheese and drizzle with truffle oil. For camembert with pine nuts, garlic and rosemary Heat 2 tablespoons of olive oil in a pan and slowly fry 2 tablespoons of pine nuts in it until almost golden. Add 1 clove of garlic, cut into thin slices, and fry until soft. Then stir in 1 tablespoon of finely chopped rosemary and fry for another minute. Place on the baked cheese and sprinkle with finely chopped flat-leaf parsley. For camembert with cranberries, port wine and thyme In a saucepan, put 100 g of frozen cranberries, 2 tablespoons of granulated sugar and add a little port. Cook gently until the sugar dissolves, the cranberries soften and everything thickens slightly. Stir in a pinch of fresh thyme leaves and pour over the baked cheese. For camembert with pecans and maple syrup Pour a handful of pecans into a non-stick saucepan and briefly dry-roast them. Add 3 tablespoons of maple syrup and 1 tablespoon of muscovado cane sugar. Heat until the sugar dissolves and the syrup thickens. Pour over the baked cheese. Photos and recipe taken from Olive Magazine.
On camembert with mushrooms, tarragon and truffle oil
Fry a handful of mushrooms (preferably wild mushrooms, but champignons, shimeji, etc.) in a slice of butter, stir in 1 tablespoon of chopped fresh tarragon. Place on top of the browned cheese and drizzle with truffle oil.
On camembert with pine nuts, garlic and rosemary
Heat 2 tablespoons of olive oil in a frying pan and slowly fry 2 tablespoons of pine nuts until almost golden brown. Add 1 clove of garlic, thinly sliced, and fry until softened. Then stir in 1 tablespoon of finely chopped rosemary and fry for another minute. Pour over the grated cheese and sprinkle with finely chopped flat-leaf parsley.
On camembert with cranberries, port wine and thyme
Put 100g frozen cranberries, 2 tbsp caster sugar and a little port in a saucepan. Cook gently until the sugar dissolves, the cranberries soften and everything thickens slightly. Stir in a pinch of fresh thyme leaves and pour over the baked cheese.