Bramble and bay jam baked camembert
- October 2018
- Serves 4-6
- Hands-on time 10 min, oven time 20-23 min
You just can’t beat a gorgeously gooey baked camembert – or can you? Try stuffing it with homemade bramble jam to find out…
- 14.2g (8.9g saturated)
- 5.5g (5.3g sugars)
- 250g camembert (see tip)
- 1 small garlic clove, thinly sliced
- 2-3 fresh thyme sprigs, plus extra sprigs to garnish
- 1 bay leaf
- Splash dry white wine
- 2-3 tbsp bramble and bay jam or a good quality blackberry and apple jam
- Small handful blackberries
- Crusty bread or crostini to serve
- Heat the oven to 200°C/180°C fan/gas 6. Put the cheese in the middle of a sheet of non-stick baking paper on top of a sheet of foil. Make a cross in the top of the cheese with the tip of a sharp knife, then put it (still on the paper and foil) in a baking dish slightly bigger than the cheese.
- Poke a few garlic slivers, a couple of fresh thyme sprigs and the bay leaf into the cheese and splash with the white wine. Gather up the paper and foil to seal the cheese inside and form a parcel. Bake for 15-18 minutes (it should be really gooey).
- Unwrap the foil to show the top of the cheese, then spoon over the jam and blackberries and return to the oven for 5 minutes. Remove the foil, top with a few thyme sprigs and serve the cheese in its dish with crusty bread or crostini for dipping.
British tunworth cheese would make a great alternative to camembert. Find it at larger Waitrose stores and good British cheesemongers or delis, or buy online from paxtonandwhitfield.co.uk
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