Jamie Oliver

Beautiful baked Camembert

With nutty cranberry crumbles

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Beautiful baked Camembert

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    265
    13%
  • Fat
    14.9g
    21%
  • Saturates
    6.7g
    34%
  • Protein
    12.6g
    28%
  • Carbs
    19.2g
    7%
  • Sugar
    4.1g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    265
    13%
  • Fat
    14.9g
    21%
  • Saturates
    6.7g
    34%
  • Protein
    12.6g
    28%
  • Carbs
    19.2g
    7%
  • Sugar
    4.1g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 250 g Camembert
  • 1 clove garlic
  • a few tips fresh rosemary
  • olive oil
  • bite-sized pieces bread , stale
  • a few sprigs rosemary
  • olive oil
  • 1 tiny pinch sea salt
  • 1 small handful dried cranberries
  • 1 small handful mixed nuts
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Method

Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.

Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.

Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.

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