BAKED CAMEMBERT WITH HAZELNUT CRUST
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.
BAKED CAMEMBERT WITH GARLIC AND HERBS
This delicious, gooey, baked Camembert dip is impressive enough to serve to guests while being deceptively easy to make. Feel free to experiment with different herb combinations. Serve Camembert immediately out of the oven with toasted baguette pieces for dipping.
Provided by fabeveryday
Categories Cheese Dips and Spreads
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
- Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
- Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
- Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 4 g, Cholesterol 40.9 mg, Fat 17.4 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 9.2 g, Sodium 479.3 mg, Sugar 0.3 g
CAULIFLOWER BAKE WITH HAZELNUT CRUNCH CRUST
Make and share this Cauliflower Bake With Hazelnut Crunch Crust recipe from Food.com.
Provided by Brookelynne26
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
- For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
- Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
- Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
- Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
- Pre heat the oven to 350 degrees.
- Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
- Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
- Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.
Nutrition Facts : Calories 366.9, Fat 23.2, SaturatedFat 11.2, Cholesterol 61.5, Sodium 286.6, Carbohydrate 24.1, Fiber 5.6, Sugar 5.1, Protein 19.3
BAKED CAMEMBERT
Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas
Provided by Good Food team
Categories Snack, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
- Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
- Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.
Nutrition Facts : Calories 125 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Protein 9 grams protein, Sodium 0.64 milligram of sodium
BAKED CAMEMBERT WITH CHERRY JAM
Here's a wonderfully easy way to elevate an impromptu gathering: Scatter herbs over a round of your favorite soft cheese-any mild, creamy Brie or Camembert is perfect-add a small pour of vermouth for flair, and bake it for 10 minutes. Spoon on sour-cherry jam, top with nuts, and ta-da! Molten magic to put out with whatever crudités, crunchy fruits, or crackers you have on hand.
Provided by Sarah Carey
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place cheese on a piece of parchment-lined foil and make a small slit in top, about 1/2 inch long. Sprinkle with garlic, thyme, and bay leaf. Drizzle with vermouth. Wrap loosely in foil and place on a baking sheet. Bake 10 minutes, then remove and discard foil.
- Open parchment and dollop cheese with jam. Return to oven and bake until cheese is molten and jam is warm, 2 to 4 minutes more. Sprinkle with nuts. Serve with desired accompaniments.
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