Roasted Camembert with honey and walnuts

A molten, bubbling cheese heart escaping from a golden crust. The woody scent of thyme blends with roasted garlic and crunchy walnuts.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 689
• Protein: 30 g
• Carbs: 58 g
• Fat: 35 g

Ingredients

• 2 piece Camembert cheese made from raw or thermized milk ( whole in its box )
• 2 piece Garlic ( degermed and thinly sliced )
• 2 tbsp Honey
• 2 tbsp Dry white wine
• 2 pinch Thyme
• 40 g Walnut kernel ( crushed )
• 400 g Country bread ( in toasted slices )
• 200 g Eruca sativa ( washed )
• 2 tbsp Extra virgin olive oil
• 2 tsp Vinegar

Instructions

1. Preparing the cheese

   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. Seasoning

   Insert garlic slices into the slits. Drizzle with white wine and honey. Sprinkle with thyme and place the walnut halves on top.

3. Baking

   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. Serving

   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.

Chef's tips

• 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.

Storage

Consume immediately. The camembert sets as it cools and loses its creamy texture.