baked camembert

Macnab

I'm having a murder mystery party on friday and have decided to try a starter that I had in a restaurant recently. Its was a round camembert baked in its wooden box and served still in its box. You then cut the top skin off and dip bread and crudities in the melted cheese. Can't find the smaller size cheeses so am doing one between two. My question is how long should I bake them for and should I wrap in foil first?

bltchef

no tin foil about 10 min at 140 but do keep eye on it in case tne box starts to catch fire if need be turn oven down >you roast a whole bulb of garlic with some fresh tyme in tin foil then you couls spread that on some bread as well

janeawej

I score the cheese and insert some fresh herbs, a couple of cloves of garlic sliced and a bit o olive oil, then re-wrap and bake, serve with hot french bread or melba toast

Macnab

thanks that sounds great - can't wait - might do a trial run first!

stuart264

If you soak the box in water for a couple of hours it wont ignite. Its the same trick you use with wooden cocktail sticks and skewers.

whistler-alison

Macnab wrote:

Can't find the smaller size cheeses so am doing one between two. My question is how long should I bake them for and should I wrap in foil first?

If you have a Marks and Spencer near you, they are doing some cheeses marked "TRY ME FOR 99p" including some small rounds of camembert. They are the ideal size (prob about 7cms across) and I bought a couple yesterday for doing the self same thing as you. Going to server them on a bed of puy lentils and roasted veg.

The only problem is that the box is card. Not sure if this would be ok in oven or would work if you wanted it really gooey. Though the wax paper it is wrapped in would protect the box from gooeyness. I'm not sure if it would be in there long enough to set the cardboard alight? You could probably improvise with foil or a small bowl.

snoozer

I do mine a bit longer than 10 minutes, it depends how gooey you like it, I've never had a problem with the boxes catching fire.

vik6525

i always soak the box in water too, and then i cut cloves of garlic in half and sort of 'spike' them through, then drizzle it with white wine... yum! im hungry now!

Macnab

Hmm hadn't thought about soaking the box, but love all the garlic ideas. Have bought an extra cheese so will have a little experiment now, oh did anyone say how hot the oven should be?

janeawej

if your camambert is not in a box wrap it in nonstick baking parchment then tinfoil before baking, this way u can use a cheaper camembert that is not boxed

sarahmelita

I bought a camembert in Lidls the other day as it was cheap and have been wondering what to do with it, now I know - thanks!