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Baked camembert with confit garlic and white wine

Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?
Baked camembert with confit garlic and white wineChris Court
6
15M
40M
55M

Serve this snack or entrรฉe with skewers for dipping the croรปtons fondue-style into the molten cheese.

Ingredients

Confit garlic
Garlic and herb croรปtons

Method

1.For confit garlic, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender (18-20 minutes). Cool in oil, then drain and reserve garlic and oil separately.
2.For herb croรปtons, blend herbs and garlic oil in a bowl. Add croรปtons, toss to coat and season to taste.
3.Preheat oven to 190C. Place 2 sheets of baking paper about 35cm long on a bench. Place camembert on top, scatter with rosemary and confit garlic cloves and pull up sides of paper to form a cup shape. Pour wine over cheese, then wrap, tying securely with string. Place camembert in an ovenproof dish and bake for 10 minutes, then scatter croรปtons on an oven tray and bake until camembert is hot and melting and croรปtons are golden and crisp (15 minutes). Serve hot.

Drink Suggestion: Rich Normandy cidre. Drink suggestion by Max Allen.

Notes

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