One of my favourite foods in the world is cheese – soft cheeses, like brie or camembert, in particular. I can down one of these babies all on my own in one sitting.
So, you can imagine that there was a very short photography session in this case with no-one else getting a look-in so far as lunch went!
Thanks to New Zealand’s Food magazine (December 2013, Issue 74) for this recipe. I usually prefer cheese without any flavourings, but the honey, chilli, thyme and pecans were a lovely addition and complemented the mild camembert beautifully.
BAKED CAMEMBERT WITH HONEY, THYME & PECANS
Serves 2 (or, in my case, 1!)
- 125g whole camembert cheese
- Fresh thyme springs
- Pinch dried chilli flakes
- 1 Tbsp runny honey
- Handful toasted pecan nuts
- Preheat oven to 180°C (360°F). Unwrap the cheese and discard the wrap. Place the camembert in the centre of a square of baking paper large enough to fold up over the sides of the cheese. Secure the baking paper in place with a piece of a string.
- Place the wrapped camembert on a baking tray. Score the top of the cheese with a small, sharp knife to prevent it from bursting. Top the camembert with the thyme sprigs and chilli flakes.
- Bake the camembert in the oven for 10-15 minutes. Place on a serving platter. Drizzle the honey over the cheese and scatter over the toasted pecans. Serve with crackers and dried or fresh fruit.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting