Herb And Garlic Baked Camembert Food

HERB AND GARLIC BAKED CAMEMBERT

Steps:

• Heat:
• The oven to 350°F.
• Assemble:
• Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
• With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
• Bake:
• For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.

CAMEMBERT AND GARLIC DOUGH BALLS RECIPE BY TASTY

Steps:

• For the dough balls, mix together the flour, yeast, and salt in a large bowl.
• Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
• Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
• Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
• Leave to rest for 1 hour.
• On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
• Roll the dough into balls and dot around the lid to make a wreath-shape.
• Cover and leave to rest for 30 minutes.
• Pre-heat the oven to 180°C (350°F).
• Mix the butter, garlic, and parsley together and coat over the dough balls.
• Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
• Bake for 15 minutes.
• Garnish with the pomegranate seeds and rosemary sprigs.
• Enjoy!

BAKED CAMEMBERT WITH THYME & GARLIC

Steps:

• Preheat the oven to 400°F. Remove the camembert from the box and discard any wax paper packaging. Take a 10-inch square of foil and place in the box. Place the camembert inside.
• Pierce the top of the camembert with the tip of a knife and push in the slices of garlic. Sprinkle the thyme leaves over the top and drizzle with the maple syrup. Loosely scrunch the foil up over the cheese. Set aside.
• Brush two 12-inch square sheets (the size of your baking sheet) of parchment paper with oil. Line a baking sheet with one of the oiled parchment sheets, oil-side up. Spread the slices of baguette over the sheet. Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment, oil-side down, over the bread.
• Place in the oven with the camembert and cook both for 10 to 12 minutes until the cheese has risen and the bread is crisp. Open up the foil and dip in the hot baguette for a simple snack. Delicious!

BAKED CAMEMBERT WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
• Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
• Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.

CAMEMBERT AND ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too.
• Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven.
• Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.
• Serve with a chutney or relish and a good glass of red wine.

CAMEMBERT BAKED IN THE BOX WITH GARLIC

Steps:

• Preheat the oven to 200°C/Gas 6.
• Please note; The Camembert must be whole and in it's wooden box.
• Chop the garlic very finely.
• Remove the cheese from it's box - take off the wrapping then put the cheese back in the box.
• Make about 6 tiny holes in the top rind of the cheese and drizzle the wine into them.
• Sprinkle the garlic on top.
• Put the lid back on the box and bake in the oven for about 25 to 30 minutes, until hot and bubbling.
• Serve the melted cheese in it's box, dipping in some gherkins or just some nice fresh crusty bread.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.