Preparation: 5 mins
Cooking time: 10 to 12 minutes
Serving Size : 1 Camembert
Ah the melting camembert, this recipe is a classic for a successful cheese board.
For a touch of novelty, here is our (tasty) sweet and sour version with pistachios, honey and rosemary... but let's be honest, a Camembert fondant is delicious with almost any accompaniment!
The final touch? A drizzle of virgin sunflower oil right out of the oven for a light taste of freshly shelled sunflower seeds. We'll be hearing from you!
Ingredients:
- 1 camembert
- Some toasted, crushed pistachios
- Fresh or dried rosemary
- Honey
- Maison Orphée's Fleur de sel
- Virgin sunflower oil Maison Orphée
- Fresh baguette, or other bread according to your taste
Preparation:
1. Preheat oven to 350°F and place rack in center of oven.
2. Place the Camembert in an ovenproof dish. A small cast iron pan will be perfect.
3. Make a slight incision on the top of the cheese, in the shape of a cross.
4. Cover with honey, sprinkle with pistachio and rosemary and bake for about 10-12 minutes or until the top is golden brown and the inside is entirely melted.
5. Once out of the oven, add a drizzle of virgin sunflower oil and a pinch of fleur de sel. Serve immediately. Enjoy with fresh bread from the local bakery.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe