A whole cheese, baked until it gives way under a spoon. Truffle and camembert are already related, so the honey is less a topping than an introduction. Sweet, then earthy, then a slow heat that arrives after you have committed. Bread on the side, no cutlery, no ceremony.
25 mins. Serves 4 to share.
Ingredients
- 250g Whole camembert in its box
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- 1 clove Garlic, sliced thin
- 4 Thyme sprigs
- 30g Walnuts, roughly broken
- Sourdough, thickly sliced, half a loaf
- Flaky salt, a pinch
Method
- Oven to 190C. Unwrap the cheese, sit it back in the base of its box, then on a small tray.
- Score the top in a rough crosshatch. Push the garlic slices and two thyme sprigs into the cuts.
- Bake 15 to 18 mins, until the middle wobbles when you nudge the tray.
- Toast the sourdough while it bakes. Toast the walnuts in a dry pan for 3 mins.
- Spoon 2 dessertspoons of Plateit Truffle'd Hot Honey Drizzle over the hot cheese. Walnuts, remaining thyme, flaky salt. Serve in the box, immediately.
Do this: A cold camembert bakes unevenly. Out of the fridge 30 mins before it goes in.
