Really Easy Baked Camembert Fondue with Thyme and Honey
Here’s a really easy appetizer!
Recently, Lindsey and I had some friends who were moving back to the U.S. from Paris. We were sad to see them go. We both love hosting so we quickly offered to host their going away bash at our place! I really enjoy house parties since it gives me a chance to try some new techniques and see what people think about them. This go around, I had a couple of ideas. We weren’t planning on actually cooking dinner so we did a bunch of appetizers and then ordered pizza. For the appetizers, I decided that we do some nachos with a cheese blend that I made and green chile. I managed to pick up some pickled jalapeños during a trip to England that I had been saving for just that purpose! In addition to the nachos, we offered some baked Camembert fondue with thyme, honey and baguettes!
Baked Camembert Fondue!
Camembert is a french, cow’s milk cheese coming from the Normandy region of France. Traditionally, it’s made with unpasteurized milk, but that is not always the case anymore, especially in the States.
Baked Camembert makes for a great appetizer for groups and is super easy to make. Some herbs, honey, a few minutes in the oven and some baguette to serve and your all set! All you’ll need to do is spread the gooey deliciousness on your bread and eat up. Hopefully you and your group with enjoy this easy bake Camembert as much as our group did!
To top it off, it’s been a fairly mild winter here in Paris and we’ve already set up a few picnics. If you’re planning on coming to Paris some time in the near future, don’t forget to reserve your picnic!
Cheers,
Justin
- 1 Whole Camembert, in its box
- 3-4 Sprigs of Thyme
- Honey
- Pre-heat the oven to 200C/400F
- Remove the plastic packaging from the Camembert and put it back into the wooden box, leaving the lid off
- With a knife, cut some slits around the Camembert
- Stud the Camembert with the thyme
- Drizzle honey over the Camembert
- Back on a parchment line sheet tray for 10 minutes
- Slice baguette
- Remove from the oven and serve with sliced baguette
you’re my new favorite blog! for one, im sktaing out in the bay area right now (and fly out to la pretty often) so all those posts about places in CA are so very useful! and two, im missing the food in singapore, so all your pictures just make me drool (and get mighty homesick, may i add). btw, whats wrong with the older pictures? its a pity they dont load right anymore…