Entertaining

Baked camembert in sourdough

Name: Baked camembert in sourdough recipe
Yield: 6
Ingredients: 1 round sourdough loaf, sliced thickly widthwise without cutting the whole way through; Extra virgin olive oil, to brush; 250g Normandy camembert (we used Le Conquérant Camembert), chilled; 2 garlic cloves; 1/2 bunch thyme; 2 tbs white wine

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by Ellie and Sam Studd

May 24, 2021

A cheese that flourishes any which way it’s used is a winner for Ellie and Sam Studd. Here, they bake a Normandy camembert in a sourdough loaf.

1 round sourdough loaf, sliced thickly widthwise without cutting the whole way through
Extra virgin olive oil, to brush
250g Normandy camembert (we used Le Conquérant Camembert), chilled
2 garlic cloves
1/2 bunch thyme
2 tbs white wine

Method

1.

Preheat oven to 200°C. Grease a large oven tray and line with baking paper.
2.

Cut a circle out of the top of the bread to fit the camembert snuggly (use the bottom lid of the container as a guide) and scoop out bread. Brush olive oil in between each cut in the bread then transfer to the prepared tray. Remove the wax paper from the chilled camembert and slot into the hole in the centre of the bread.
3.

Heat a small saucepan half full with water over high heat and bring to the boil. Add the garlic and blanch for 1 minute then drain. Thickly slice garlic and pierce into the cheese in several places and push the thyme leaves in between each cut in the bread. Drizzle wine over the cheese.
4.

Bake for 20 minutes or until bread is golden and cheese is melted and oozing. Serve immediately, tearing the sliced bread to dip and scoop out the molten camembert.