Baked camembert

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Sometimes I can’t believe how long it takes me to actual make a recipe that is on my list. Especially when said recipe is as easy as turning on the oven and involves only three ingredients. Also when the recipe in question is nothing short of pure bliss when it comes out of the oven a mere 10 minutes later. Also when I have technically already made this recipe several dozens of times while working in a restaurant… But somehow never got around to making it in my own kitchen. I guess it just takes that one trigger that makes you think about a recipe that you used to make/ want to make/ haven’t made in forever. For me, it was a trip to the grocery store. We were in the cheese aisle when Jé saw a specially marketed cheese that was made for being baked, or rather microwaved. It came in a cute little wooden basket-like packaging that you just had to heat up and… Amazing! Fondue in a neat little package! Jé was intrigued and wanted to try it, despite the fact that we had no idea what kind of cheese it actually was. Because who doesn’t want to eat melty, gooey, hot cheese and call it a meal? Enter the baked camembert. I gently shooed him away from the mystery cheese and picked up a camembert instead.

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When I got home, I realized that we had everything we needed to test this culinary masterpiece out tout de suite, meaning lots of veggies (you know, to balance out the fact that we’re eating cheese as a meal), and some leftover drop biscuits (uhh, because you can’t just eat spoonfulls of cheese with salad…). 20 minutes later we were eating one of the most indulgent and sinfully satisfying meals we’d had in a long time. I won’t be making this again anytime too soon (because it’s a slippery slope…), but I’m pretty sure I’ll be thinking about them and wanting to make them often, meaning that they’ve definitely found a place in my rotation and that I won’t be forgeting about them any time soon.

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Baked Camemebert

Ingredients (serves 2):
1 Camembert, preferably in sturdy oven-friendly packaging; if not you’ll need two ramekins
1-2 tablespoons of honey
Some breadcrumbs (I used panko)

Preheat your oven to about 450°. Remove your camembert from it’s packaging. Propping it up on it’s side, cut lenghtwise through the cheese, leaving you with two equal rounds. If your camembert came in oven-friendly packaging (like the little wooden baskets they come in in France), simply wedge the camembert halves back in to the packaging (one on the top of the carton and one on the bottom), cut side up. If not, place them into small ramekins.

Drizzle half of the honey onto each camembert portion. Smooth it out with the back of a spoon. Then sprinkle on enough bread crumbs to fully cover the honey. Bake for about 10 minutes, until the camembert is soft and slightly golden on top. Let cool a minute or two before serving.

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