My tastes in cheese are quite a bit broader than Andy's, which means our fridge is usually well stocked with cheddar, and relatively little else. I get my exotic cheese fix at party cheeseboards and in restaurants - especially whenever I spy a baked cheese on the menu. Whether it's breaded brie or mozzarella in carrozza, I tend to go for the melty option.
However, the idea of baking a whole wheel of cheese just for myself has always seemed a bit overwhelming. I love a nice piece of cheese, but I don't love it quite enough to eat a whole one. Then I heard that it was possible to 'bake' camembert in the microwave, and the idea of being able to make tiny portions suddenly became more plausible.
This super-simple, two minute 'recipe' (it's hardly worthy of the name!) would also make a great option for individual dinner party starters.
Individual Baked Camembert Portions
¼ wheel of camembert
1 large garlic clove
1 sprig of rosemary
- Finely mince the garlic, and chop the rosemary.
- Slice the camembert in half across the middle of the wedge.
- Fill the middle of the cheese with the garlic and rosemary.
- Place in a small microwave-proof ramekin (make sure the sides are higher than the top of the cheese).
- Microwave for 30 seconds on high power. If the cheese isn't bubbling, give it a few more seconds.
- Serve with crusty bread or crackers.