Camembert Baked With Thyme And Honey
I’ve had a bit of a melted cheese obsession of late. A couple of weeks ago, the La Fromagerie in Marylebone were serving up Tomino, an Italian soft cheese, wrapped in prosciuttio, griddled and served in a brioche bun with silky, soft, fried onions at their outside food stall. It was love at first bite and I’ve been thinking about it ever since. Whilst I can’t find Tomino cheese locally there is of course plenty of Camembert and baked in the oven it more than does the job.
1 Whole boxed Camembert – I used a 150gm Isigny Ste Mére.
Some slivers of fresh garlic.
Sprigs of fresh thyme.
A spoonful of clear honey.
Take the camembert from the fridge and bring to room temperature.
Remove all the packaging, keeping the box.
Slice the rind off of the top of the cheese and press the garlic and thyme into the cheese gently.
Replace the rind and put the cheese back in the box.
Bake in an oven heated to 200˚C for 12 to 15 minutes until soft.
Remove the box lid and rind and drizzle with the the honey.
Though I could just eat this with a spoon it’s probably more polite to put it on a plate and serve with it with some crusty bread. It’s enough for two people.