Baked Camembert with garlic & tarragon

Name: Baked Camembert with garlic & tarragon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp clear honey; 1 large clove garlic, crushed to a paste; 1 tbsp white wine vinegar; ½ tsp fennel seeds, plus extra to garnish; ½ tsp fine sea salt; 20 g pack tarragon; 1 large unwaxed lemon, zest; 250 g pack baking Camembert; 1 tbsp olive oil; 1 tbsp pistachio kernels, roasted, to garnish (optional); eeded crackers, crusty baguette or vegetable crudités, for dipping

Gurdeep Loyal's oozing baked cheese is the perfect way to get a summer lunch started – with lots of crusty bread, crispy crackers or vegetable crudités for dipping in fondue-style.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp clear honey
1 large clove garlic, crushed to a paste
1 tbsp white wine vinegar
½ tsp fennel seeds, plus extra to garnish
½ tsp fine sea salt
¼ x 20g pack tarragon
1 large unwaxed lemon, zest
250g pack baking Camembert
1 tbsp olive oil
1 tbsp pistachio kernels, roasted, to garnish (optional)
eeded crackers, crusty baguette or vegetable crudités, for dipping

Preheat the oven to 200ºC, gas mark 6. In a small bowl, whisk together the honey, garlic, vinegar, ½ tsp finely crushed fennel seeds, salt, finely chopped tarragon leaves and most of the lemon zest.
Remove the cheese from its wooden tray and wrapper, then use a knife to score a cross-hatch diagonal pattern – cutting just over halfway through it. Using a spoon or knife, fill each slit generously with the garlic-herb honey.
Put the cheese back into its wooden tray (or use a ramekin), then drizzle over the oil. Place onto a baking sheet to capture any spillage, then bake for 13-15 minutes, or until the cheese is fully oozing in the middle.
Finely crush the pistachios, if using, and sprinkle over the cheese to garnish, with a pinch of fennel seeds and the remaining lemon zest. Serve immediately, with crackers, crusty baguette or vegetable crudités for dipping.