Now everyone loves camembert, I can not find one person who doesn’t in this world, a baked camembert can really change your mood from bad to bloody great.
My love affair started with this delightful cheese when I worked at a pub and had to serve the smelly gooey mess to people, I tried it fell in love and haven’t looked back since. In fact sometimes when im home alone and feeling a little fancy ill make one for myself and eat the whole thing have no regrets and love life.
I will have a camembert at any occasion, pre drinks- camembert, fajita night CAMEMBERT OBVS. Its just common sense really.
Now not to make things complicated because you can pop your camembert into the microwave and toast some bread and be on your way 100% and that’s okay. I’ve done it many many times. But there is a chance to have mouth watering and fantastic camembert and are you going to pass up that? No, no you aren’t.
Plus if you are doing it for some pals at a party, or your family or you never know a date… actually I wouldn’t waste this on a date, there’s a lot of garlic and cheese gets suck on your teeth, maybe wait until they are tied down.
So you want to make your own chutney so you look fancy and people thing you really have your life together.
Slice the red onions up and place in the plan with the butter and oil. Once its soft add the sugar and the balsamic vinegar, if too think add some water and cover with cling film wile cooking and let soften and cook. Once it looks as if its ready, taste test it and see if you need to add any more sugar or balsamic.
Okays so you want to start with the cheese- I know who would have thought.
So you want to unwrap and score the top of the cheese, crush a couple of garlic cloves and push it slightly into the cheese, do the same with a few sprigs of rosemary.
Once its been all prepped drizzle some olive oil on it and pop in the oven for 15 mins- until bubbly and yummy ness has been reached.
Wile the cheese is cooking slice up the baguette and put into the oven as well for 7 mins, when its toasted but not too much take out and rub oil, salt and garlic on the slices, you can toast them a little more- I normally leave it.
Once the cheese is done you can take it out and serve straight away. And inhale.
What you’ll need:
- Red Onions
- Balsamic vinegar
- Olive oil