Remember those amazing magazines I picked up on our trek home from England? Remember how The Simple Things had a whole article on cheese?. They also had a delicious baked cheese recipe I had to try right away (as in two days after stepping off the plane). Your welcome for bringing it to your attention.
This sweet and cheesy dish is a perfect lunchtime partner with a robust green salad or to bring as an appetizer to a dinner party alongside crackers.
1 round of camembert
85g honey (1/4C)
2-3 sprigs rosemary
Small handful flaked almonds, toasted
Prep Time: 10 minutes
Cook Time: 20 minutes
Step #1: Preheat oven to 175C. Line a tray with parchment paper.
Step #2: Cut out a shallow circle on the top of the camembert approximately 5mm from the edges (then munch on while you cook).
Step #3: Place the honey in a small pan with the water and a rosemary sprig, Warm over medium heat for about 15min, until fragrant.
Step #4: Drizzle this honey mixture into the cut out area of the camembert. Insert the other rosemary sprigs and bake for about 8 minutes, until gooey but firm enough to hold its shape.
Step #5: Remove from the oven and carefully transfer to a plate or wooden board using a large flat spatula. Top with the toasted almonds and serve immediately.