The bread is a self-containing bowl for the melted camembert and is slathered in rosemary, honey and chilli butter. This recipe is the perfect indulgent starter or party food!
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
374
Ingredients
125g
butter, softened
1
-2tsp chilli flakes
2
garlic cloves, crushed
1tsp.
runny honey
1
small loaf crusty white bread, about 500g
135g
mini whole Camembert
10
small rosemary sprigs
Directions
Step 1Preheat oven to 190°C (fan 170°C) mark 5. Mix the butter, chilli flakes, garlic, honey and some seasoning in a small bowl until combined. Set aside.
Step 2Into the centre of the top of the loaf, cut a rough 5cm (2in) round hole, about 3cm (11/4in) deep – this will become the bowl in which the cheese sits. Cut the rest of the loaf in a cross hatch pattern, cutting almost down to the base of the loaf and spacing the cuts 2.5cm (1in) apart.
Step 3Trim and discard the top rind of the Camembert then put the whole cheese into the carved hole. Spread the butter mixture into the cuts in the bread. Stick the rosemary sprigs into the cracks.
Step 4Wrap the loaf tightly in foil, put on a baking tray and cook in the oven for 20min. Carefully unwrap the foil, put loaf back on the baking tray and cook for a further 10min, or until the Camembert is oozing and bread is crisp and golden. Serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
