Baked camembert with garlic and nduja

Baked camembert with garlic and nduja

Baked Camembert reminds me of two very different times of the year. It’s something I am either going to eat around Christmas or in the middle of the summer when camping. Either way this is a lovely treat.

To spice it up a little, I like to stud the camembert with garlic and rosemary, and then melt some nduja sausage onto the cheese as it cooks.

To make this dish vegetarian, swap out nduja for sundried tomatoes or maybe olives.

Method

1. Setup your Big Green Egg ready to bake with the ConvEGGtor feet up, your stainless grid on top, and the baking stone on top of that. Preheat it all to 200°C.
2. Whilst the Egg is heating up, start by preparing the garlic. Peel each clove and cut each clove into three pieces.
3. Remove the camembert from its packaging (save one part of the box) and use a sharp knife to make some small incisions across the top of the cheese.
4. Place the garlic pieces into the small holes and then stud with some small pieces of rosemary.
5. Add some small pieces of nduja on to the top of the cheese.  To make this vegetarian, swap out the nduja for sun dried tomatoes or olives.
6. Finish with a drizzle of olive oil.
7. Take the loaf, use the box from the cheese and use as a template to cut out a round from the top of the loaf.  Then scoop out some bread from the centre of the loaf to create a well for the cheese to sit in.  The cheese can sit slightly roud of the bread.
8. Place the baking tray with the bread on top of the baking stone in the Big Green Egg.
9. Cook for about 20 to 25 minutes or until the cheese has melted and is nice and runny, perfect for dipping.  The bread should also be beautifully crusty.
10. Remove from the heat, place the bread on a board and cut the loaf in half.  The cheese will ooze out onto the board, break off the bread and dip into the flavoured cheese.
11. You could serve alongside some boiled new potatoes and cornichons.