Camembert Fondue Recipes

CAMEMBERT FONDUE

Camembert Fondue image

Make and share this Camembert Fondue recipe from Food.com.

Provided by Cook Food Mood

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

200 g camembert cheese
1 tablespoon extra virgin olive oil
1 tablespoon dry white wine
1 garlic clove, crushed
1 teaspoon lemon thyme leaves, fresh
1 baguette

Steps:

Preheat oven to moderate heat (180 to 200 deg).
Place camembert on baking paper or foil. Place on oven tray.
Drizzle camembert with oil and wine, then sprinkle with garlic and thyme.
Wrap, seal and bake in oven for about 20 minutes or until centre of cheese is soft.
Dip in with crusty baguette slices!

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Camembert Fondue With Truffle Essence image

Make and share this Camembert Fondue With Truffle Essence recipe from Food.com.

Provided by Mimi Bobeck

Categories Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons minced shallots
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter (available at some specialty food shops) or 1 teaspoon white truffle oil (available at some specialty food shops)
1 teaspoon finely chopped fresh chives
4 ounces camembert cheese, at room temperature
fresh pear, slices
grapes
walnuts
crusty raisin bread, sliced

Steps:

In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
Add cream and simmer, uncovered, until reduced to about 2/3 cup.
Remove pan from heat and stir in truffle butter or oil until incorporated.
Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates.
Divide warm sauce among plates, spooning it on either side of cheese.
Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Camembert Fondue with Truffle Essence image

Provided by David Burke

Categories Cheese Mushroom Appetizer Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons minced shallot
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*
1 teaspoon finely chopped fresh chives
4 ounces Camembert at room temperature
fresh pear slices
grapes
walnuts
crusty raisin-bread slices

Steps:

In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
*available at some specialty food shops

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