Roasted Camembert with honey and walnuts
Ingredients
- 2 pcCamembert cheese made from raw or thermized milk (whole in its box)
- 2 pcGarlic (degermed and thinly sliced)
- 2 tbspHoney
- 2 tbspDry white wine
- 2 pinchThyme
- 40 gWalnut kernel (crushed)
- 400 gCountry bread (in toasted slices)
- 200 gEruca sativa (washed)
- 2 tbspExtra virgin olive oil
- 2 tspVinegar
Method
A molten, bubbling cheese heart escaping from a golden crust. The woody scent of thyme blends with roasted garlic and crunchy walnuts.
- 1
Remove the camembert from its packaging and place it back in its wooden box. Using a paring knife, score the top crust in a diamond pattern about half a centimeter deep.
- 2
Insert garlic slices into the slits. Drizzle with white wine and honey. Sprinkle with thyme and place the walnut halves on top.
- 3
Bake at 180°C for 20 minutes. The cheese should be puffed up and the crust lightly colored. The center must feel completely liquid under pressure.
- 4
While baking, toast the bread slices. Prepare a quick vinaigrette for the arugula. Serve the cheese immediately out of the oven to keep it molten.
Frequently asked questions
How do you get this dish right?
- If the box is stapled, reinforce it with a layer of aluminum foil to prevent it from opening.
- Don't skip the white wine; the acidity is essential to cut through the richness of the cheese.
How long does this dish keep?
Consume immediately. The camembert sets as it cools and loses its creamy texture.
