Gooey Baked Camembert

With thanks to Sam and Ellie Studd, we bring you this incredible recipe from their book The Best Things in Life are Cheese. Sam and Ellie will be joining us at Hill Street Sandy Bay on 14 and 15 June for Solstice with the Studds – a night filled with cheesy goodness. Book your tickets via link at the bottom of this recipe! Ellie and Sam say: “We recommend using the best camembert available to you for this recipe. We love ones from Normandy for their barnyard funk. Industrial versions of camembert will taste bland and don’t melt as well, and they’ll often ooze a pool of oil, which isn’t the sultry look we’re going for here, especially on those hot date nights.”

How long will it take?

20 minutes

What’s the serving size?

Serves 4 as a starter

What do I need?

2 garlic cloves, peeled
250 g Le Conquerant Camembert in its box
2 tablespoons cider
4-5 sprigs of thyme, leaves picked
Freshly ground black pepper
Crusty bread, to serve

How do I make it?

Preheat the oven to 200C conventional.
In a small saucepan, blanch the garlic cloves in boiling water for 1-2 minutes, until softened. Drain and slice the garlic.
Remove the wax paper from the cheese and return it to the box, with the lid on the bottom. Pierce the cheese in six places with a small, sharp knife and gently push the garlic into the cheese.
Spoon over the cider, making sure it seeps into the cheese, and scatter the thyme over the top. Season with freshly ground pepper, to taste.
Wrap the base of the box tightly in foil or tie with string to keep the box together. Place the cheese on a baking tray and bake for 10-15 minutes, until hot and bubbling and the cheese centre is liquid.
Serve immediately dipping the crusty bread into the molten cheese.