Remember deep fried Camembert? That champion entree of the 70’s and 80’s? It was, and still is, a family favourite. The warm gooey cheese with it’s crispy fried crust is just delightful. But there are many other ways to get that warm melted cheese on your palate without frying.
Here are three of my favourite recipes that move camembert away from the deep fryer.
CAMEMBERT BAKED IN PUFF PASTRY.
A round of camembert encapsulated by puff pastry makes a delicious gooey cheesey entree. I served this with a rich tomato relish with a choice of water crackers and home made Melba toasts.
The crunchy flakey pasty gives a throwback to the classic fried camembert version, but I’m thinking perhaps a little more healthier? Maybe…..though my second way won’t be any healthier.
Ingredients:1 Camembert round.
1 sheet frozen puff pastry.
Method:Cut puff pasty in a circle enough to come up around the side of the camembert round.
Cut another circle to cover the top and pinch sides together.
Brush with egg wash.
Bake in oven at 190c for 15-20 minutes or until pastry is browned.
CAMEMBERT BAKED IN WHITE WINE & LEMON THYME.
As a wine lover, this is one of my favourites. Serve this and it will be gone real quick!
See….. I told you it would be gone! I find this version is best served with a cracker that has a sweeter flavour, I used a peppita & cranberry infused cracker in this instance.
Ingredients:1 Camembert round.
Extra virgin olive oil.
Splash of white wine.
Few sprigs of Lemon thyme (or any fresh herbs you have on hand).
Cracked black pepper.
Method:With this one, I pop it onto some baking paper with some aluminium foil underneath.
Poke a couple of holes in the round.
A splash (ok I used 20 mls) of white wine and extra virgin olive oil on top then a sprinkling of herbs, in this case I used lemon thyme, and a crack of pepper.
Fold up the aluminium foil that will help it to keep shape.
Bake in oven at 190c for 15-20 minute or until melted.
BAKED CAMEMBERT WITH SAGE WRAPPED IN PROSCIUTTO.
This one is bold, it’s rich, salty, creamy and herby – each element adds a depth of flavour.
I find dried fruit on the side, or a fruit paste works best as it cuts through the saltiness. I also used plain flavoured wafer crackers as the punchy prosciutto and sage flavour may not mix with a flavoured cracker.
Ingredients:1 camembert round – or in my case I used a half round.
5-6 slices of prosciutto.
Fresh sage leaves.
Method:Place a few fresh sage leaves (I refer the younger, not so woody leaves) on top of the camembert.|
Wrap in slices of Prosciutto – if using a half round, be sure to cover the ends.
Pan fry to seal and brown the prosciutto before placing into an oven at 180c for 10 minutes or until cooked.
What’s your favourite cheese? Do you have a recipe you love with camembert that doesn’t involve deep frying? I’d love to hear!
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Disclaimer: MattySomewhere paid, cooked and wrote this cheesey post on his own.