Baked Camembert Melt
Does it get better than this? Crusty bread. Gooey melted mess of a camembert. Tangy tomatoes cutting through the cheesy goodness. It’s overwhelmingly simple too.
Here's how you do it
1. Slice the bread into thickish rounds and place at the base of a round oven-proof bowl, big enough to take the camembert.
2. Next, slice the tomatoes and place a layer of them covering the bread.
3. Now simply unwrap your camembert and place it on top in the middle.
4. Bake in the oven at 180 degrees for 30 minutes until the cheese has collapsed and melted through the layers.
5. Serve immediately, perfect for sharing.
I first experienced this incredible dish in the South of France as a starter in the warmth of the Mediterranean sun. As you can imagine, it is rather rich and filling, so I struggled with my main course afterwards! However, it does work well as a lunch for one, if you can handle a whole round of camembert, but things are often better shared. Or not.
Any crusty loaf works well here, so you can easily swap the French bread for our delicious sourdough or our tiger bread. This is also a great dish for using up slightly stale bread, as the juice from the tomatoes reinvigorates it. Just in case you’re interested, what bread you don’t eat the day you buy it, simply slice it up and freeze it, taking out a slice each time you need one. It tastes wonderfully fresh, you wouldn’t even know.
- Loaf of French bread (make your own with our recipe here) or crusty sourdough
- 3-4 tomatoes
- Whole camembert round