A delicious fondue-like, gooey dip to be savoured with fresh, crusty bread…
I’ve used fresh thyme and fragrant pink peppercorns, but you can use your imagination and add whatever you have in the house – rosemary or oregano instead of thyme, some finely chopped chilli (or chilli flakes)… You can drizzle with olive oil or better still a little sweet alcohol – Kirsch is delicious (or another eau-de-vie) or if you have some leftover sweet dessert wine, but you can also use a little sherry.
- 1 camembert in a wooden box (Rustique is the best!)
- fresh thyme
- salt crystals and freshly ground pepper
- pink peppercorns
- a little sweet Muscat wine, sherry or kirsch
Preheat the oven to 210’C. Remove the paper from the cheese, thinly slice off some of the top rind and put the cheese (rind down) back into its little wooden box. Sprinkle with a touch of fresh thyme, salt crystals and a grind of black pepper. Drizzle with a little alcohol (or olive oil) and bake for about 10 minutes in a very hot oven. Serve immediately with plenty of crusty French bread!