Put down the knitting, the book and the broom, come bake a Camembert!
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Do I really need to tell you this is from Cabaret, given that this is the same pun our blog is named after? Check out Mein Herring, It Couldn’t Please Me S’more and Tomorrow Belongs To Meatballs for more Cabaret-themed ideas and show background.
Suffice to say that, when they lived in Chelsea, this was Sally Bowles and her friend Elsie’s favourite appetiser. With too much pills and liquor for dessert. Seriously. They even wrote a song about it. Maybe.
Come taste the wine.
Come weave the bacon.
Come blow that horn
Right this way your cheese is waiting
A baked Camembert probably needs little or no introduction and doesn’t really need much of a recipe. However, in this version, I’ve borrowed Georgina’s bacon weave bowl technique from Take Me Or Weave Me for a delicious edible serving dish for the molten cheese. Who could resist?
Follow the instructions for the bacon weave bowl – I used slightly more bacon (10 rashers) than in the previous recipe. I would normally just bake a Camenbert in its wooden box or in an appropriately sized ovenproof dish but, as I wanted to transfer it to the bacon bowl, I lined a slightly larger dish with bacon (sorry, baking) parchment and added the cheese. Slash the top of the cheese and slosh in some white wine (1 slosh = a couple of tablespoons-ish). Push a handful of small sprigs of rosemary into the top of the cheese and bake in a hot oven (220C) for 15 minutes.
Remove the cheese and the baking parchment and carefully transfer the Camembert into the bacon bowl using a spatula. If liked, drizzle a little runny honey and add some freshly milled black pepper.
Tuck in, ripping off pieces of bacon and dipping them into the cheese… some crusty bread would also be great here.
Life IS a Camembert, old chum…
Try experimenting with different herbs or alcohols – and maple syrup would be a good alternative to the honey.
- 1 wheel of Camembert
- 2 tbs white wine
- handful of small sprigs of rosemary
- black pepper
- runny honey, optional
- Preheat the oven to 220C.
- Line a dish with baking parchment that is slightly larger than the cheese. Slash the top of the cheese and slosh in some white wine. Push a handful of small sprigs of rosemary into the top of the cheese.
- Bake for 15 mins.
- Remove the cheese and the baking parchment and carefully transfer the Camembert into the bacon bowl (see separate recipe) using a spatula. If liked, drizzle a little runny honey and add some freshly milled black pepper.