Todays' Special: Baked Camembert with Sun Dried Tomatoes & Pine Nuts

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This really is an easy supper to pick up on your way home. 

You can easily remove the paper and bake your Camembert in the wooden box in which it came (keep an eye on it though as they have been known to ignite - top tip is to run it under the tap first) but it really is worth investing in some stoneware Camembert Bakers from Roullier White. Obviously they negate the risk of fire, but they also cook the Camembert evenly, more quickly and look rather fetching too.

I always find a whole Camembert too much and too rich as a starter. So this makes a great snack if you are having friends over for a bottle of wine. Serve one per person and people will pick at it throughout the evening. The beauty is the lid can go back on and will will keep warmer and runny longer. 

Serve with crusty hot bread and some peppery salad leaves. 

Camembert with Sun Dried Tomatoes and Pine Nuts




  • You will need:
  • 175 gm round Camembert
  • 1 Tablespoon finely chopped sun dried tomatoes in oil
  • Some fresh flat leaf parsley
  • Some pine nuts


Method

  • In a pestle and mortar crush the sun dried tomatoes, flat leaf parsley and pine nuts.

  • With a sharp knife slice the white rind from the top of the cheese. A Nogent Trois Etoiles knife is the best for this, they are incredibly sharp and because of their tiny serrations are extremely precise, meaning you can remove the rind and retain as much of the cheese as possible.

  • Place the cheese in the Roullier White Camembert Baker, and cover with tomato, parsley and pine nut mixture.
  • Bake at 200 degrees C for 10 - 15 minutes.

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