OilandVinegar

CAMEMBERT FONDUE

Serve this simple recipe with drinks and no matter how long it takes to get dinner on the table, everyone will be quite content to sip wine and dip chunks of bread in the hot gooey goodness of molten cheese.

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NICE TO KNOW

You can really make a focal point of your baked camembert (as well as a talking point) if you decorate your cheeseboard with fresh fruits such as grapes, or add a subtle African influence with a ramequin of sweet mango chutney. Oil & Vinegar Herbes de Provence will provide a wonderful contrast with the full, creamy and tangy flavours of the camembert, and you’ll find that no-one can resist dipping into it if you place bowls with pieces of fresh baguette around the table. You’ll find that melted camembert goes wonderfully well with savoury as well as sweet flavours, so perhaps have a second one on standby!

GROCERIES

1 camembert
3 tbsp Arbequina Spanish Olive Oil
3 tbsp Herbes à la Provençale (Herbes de Provence)
Grissini al Rosmarino (rosemary grissini)
Dried Fig Spread
Camembert Baker
1 tsp Fleur de Sel
sprig of rosemary

Preheat the oven to 180ºC and remove the packaging from the camembert. Cut a cross pattern into the top of the camembert. Mix 3 tbsp Herbes à la Provençale with 3 tbsp Arbequina Olive oil and 1 tsp Fleur de Sel.

STEP 2

Finely chop some fresh rosemary and add to the herb mixture. Use to generously coat the camembert. Place the camembert in the special cheese dish and put in the oven for about 15 minutes until nicely soft.

SERVING TIP

Serve the Camembert with fresh french bread, dried fig spread and the Grissini al Rosmarino.

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