A delicious fondue-like, gooey dip to be savoured with fresh, crusty bread.
Be as creative as you like with your herbs. I often use FRESH THYME and fragrant PINK PEPPERCORNS but you can add whatever you have. Try ROSEMARY and add finely shredded PRESERVED LEMON. Or experiment with finely chopped CHILLI (or chilli flakes) and ORANGE ZEST.. Drizzle with a little sweet alcohol – KIRSCH is delicious (or another EAU DE VIE such as POIRE WILLIAMS). Or perhaps a little SWEET DESSERT WINE like a MUSCAT. To make this you need:
1 small Camembert in a wooden box
sweet white wine or Kirsch
a pinch of fleur de sel and a grind of freshly ground pepper
a few pink peppercorns
Preheat the oven to 180’C. Open the wooden box and remove the cheese from its paper, then place the cheese back into its little wooden box, doubling up with the lid. Score the cheese and gently squeeze to open the cuts. Drizzle with the alcohol and sprinkle with fresh thyme, salt and a grind of black pepper, or anything else you fancy. Bake for about 15 minutes and serve with plenty of crusty French for dipping and dunking.