Baked camambert
 

We have baked some camambert before at home and have found the outer casing rather rubbery in texture... we thought this was normal.

However, on Saturday we went out for a meal and had some lovely baked camambert with a lovely crispy crust. Is the down to the quality of the camambert, or a cooking method? The crust was golden brown in colour, however there weren’t any breadcrumbs

Any ideas?

Brush the top of the camembert with olive oil to make it crispy

Oh fab...that doesn’t sound too tricky. Thanks for sharing this tip

We have some Camembert bakers and we cut a cross in the top and brush with oil. The top crisps up nicely.

You want a decent quality, and really ripe and stinky Camembert too

I guess you also need to get the camembert wheel instead of breaded camembert. There are no breadcrumbs on a Camembert wheel.

I sprinkle the top with rosemary and drizzle honey from a local bee keeper on mine and serve with a very dark rye bread or home made sour dough bread and rosemary and garlic infused olive oil for dipping olives are an optional extra
It’s never a starter for us but a complete meal for us
Instead of baking try it on the bbq I just stick a wheel on a bbq pizza stone or tin foil tray till it starts to bubble through the skin and serve with tortilla chips for dipping
And a salad with jalapeño olives red onion etc

I am hungry now! I love cheese!