Baked Camembert

I adore cheese and this simple supper of baked cheese sends me to fromage heaven. Under the baked crisp crust of the camembert lies a pool of melted, stinky, cheese bursting with flavour and perfect for dipping. A perfect first course to share or simple, but indulgent and comforting supper for 2, it will become a firm favourite.

Ingredients
1 camembert - the riper the better as it will have more flavour

Take the camembert out of its paper wrapping, pop back into its box (minus the lid), I usually wrap the outside of the box in foil in case of leakage of melted cheese. Place on a baking tray and bake in a hot oven (GM4 /180C) for 15-20 mins until hot and melted all the way through, with a crisp rind. Cooking time is dependent on the ripeness of the cheese.

Serve immediately, with crudités and strips of pitta bread for dipping. The rind is just as delicious as the molten interior.

Variations

Slash the top of the cheese, and add a glug of white wine and or some slithers of garlic.