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Boxed Baked Camembert

This dish is a bit of a match winner and great to serve for friends as a little appetiser or first course.  There's nothing better than a piece of bread smothered in molten French cheese, wine, garlic and thyme.  I always think it's a great little winter substitute for fondue as it takes less time and costs half the price. 

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1 box of Camembert (Try getting one in a little round wooden/cardboard box) 

Two shallots

Pinch of Fresh Thyme (Dried will do, but get fresh if possible)

2 Cloves of garlic

Drizzle of Balsamic vinegar

Splash of White wine

Salt and pepper



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Preheat your oven to 200˚C then take a small frying pan, and add a drop of olive oil. When the oil is hot, add some finely diced shallots, a splash of balsamic vinegar and cover the pan.  Allow the shallots to sweat down so they are nice and soft, then put to one side to cool.


Take a sharp knife and cut the rind off the top of your camembert and place back in the box with the exposed cheese facing up.



Slice some garlic and pull some leaves of thyme from the stalk.  Hold the garlic and thyme together and using your finger, push into the cheese.  In the indentures on the cheese surface, put some of the shallots in.



Place the boxed camembert onto a baking tray.  Give the cheese a good splash of wine and a twist of black pepper and allow to bake for 20-30 minutes. This should be enough time for a nice golden crust to form on top of the cheese and the garlic to soften perfectly.


Serve it up with some crispy bread and some peppery leaf salad.

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