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![[VIDEO] Baked camembert in its own box](http://www.mydaddycooks.com/wp-content/themes/eVid/timthumb.php?src=http://www.mydaddycooks.com/camemberticon.jpg&h=185&w=185&zc=1)
When Flip video cameras asked if I would produce a Christmassy dish for their online digital advent calendar, I was more than happy to do something for them.
The theme was “sharing” and the video had to be short. Hmmmmm, a sharing dish which takes an instant to prepare? It had to be my baked camembert in its own box. It’s a great little lunch in its own right – or will make a lovely starter on Christmas day.
One of my great pleasures when I lived in France was the “Vacherin” season – the time of year (around now actually) when cheeses like Mont D’Or were available. Matured in their own wooden box, these cheeses were simply baked in the box, in the oven, giving a deliciously cheesy, warming meal.
Using camembert is a simpler variation of this. Archie loves “dressing up” the cheese and dipping bread into eat it is a really fun way of eating together. If you want to make your version a little more party-esque, feel free to drizzle some wine over the cheese before cooking, or better still some brandy!
You’ll need a ripe camembert (you’ll know if it’s ripe if it is a little soft in the centre when you press down on it).
1 clove of garlic, peeled and thinly sliced.
1 sprig of fresh thyme
Lots of crispy fresh bread
Preheat your oven to 180C/ 450F.
Take the camembert out of the fridge and leave it come to room temperature for about 30 minutes. Make sure it is in a wooden box which is stapled together rather than glued.
Throw the cheese’s plastic wrapper away and put the cheese back in the wooden base.
Score the rind of the cheese and insert the garlic slices and the thyme leaves.
Put the lid of the cheese back on and bake it in the oven, on a baking tray, for about 25 minutes.
Serve it immediately with lots of fresh crusty bread to dip with – or, for a healthier option, with carrot and celery sticks.
I love baked Camembert, I've never put garlic in before, that sounds divine. I find dipping sausages in works really well too (if you ignore the heart attack waiting to happen element). Toulouse sausages covered in hot Camambert is akin to heaven.
how delicious did that look!! So lovely to see Archie again, and looking so festive. Nick, this comes with all my hopes and wishes for a very Happy Christmas to you, Jo and Archie and much looking forward to an exciting year ahead x
Brilliant idea, and something I will be copying this Christmas.
A very Happy Christmas to you, Archie and your lovely wife.
Sue xx
That looks so yummy especially for Frenchie like me.
Merry Christmas Nick, Archie and Jo!
The blog has added a lot of smiles to 2010, thank you
Ani
ps: I always sit my cheese-in-a-box on a little 'bed' of foil (just loosely scrunched up around the edges to form a shallow rim) – makes cleaning up afterwards so much easier!
Hi Ani, so sorry for the very late reply, been manic with Xmas and imminent childbirth!! Thanks for all your lovely support and kind comments over the last year. I wish you a brilliant 2011. And thanks for a great tip about the foil, you are so right about the cleaning up!!
Wow that looks great! Even though it's not vegan haha! If they ever invent a vegan camembert I will try this
I love Archie's double-bobble hat! So cute!
cute as a button – thanks Archie