Who can resist a wheel of hot, rich melting cheese adorned with dollops of gorgeous fig preserves? Serve with crusty bread or crackers.
Serves: 4
INGREDIENTS
250-gram wheel camembert, at room temperature
1 clove garlic, peeled
4 fresh thyme sprigs
2 small bay leaves
1 tablespoon white wine
½ cup thick fig preserves
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Place the cheese in a baking paper-lined baking dish, slightly larger than the cheese.
Rub the top of the cheese with the garlic then make a few shallow cuts in the top. Poke in two of the thyme sprigs and the bay leaves then pour over the wine. Wrap the dish in foil and seal tightly.
Bake for about 20 minutes, or until the cheese is very soft when lightly pressed. Remove the foil and spoon over a couple of tablespoons of the preserves, season with salt and pepper and add the remaining thyme sprigs.
Place back in the oven, uncovered, for 5 minutes.
To serve: Place the dish on a board and serve with the remaining preserves and crusty bread or crackers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.