Recipe

Camembert fondue

If you're a fan of the classic Swiss style of serving cheese, this camembert fondue ticks all the boxes. Enjoy plunging crispy slices of toasted baguette into this creamy, oozy disc of deliciousness.

Jun 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 6
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Ingredients

Camembert fondue
  • 200 gram (6½-ounce) whole camembert cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon dry white wine
  • 1 clove garlic, crushed
  • 2 sprigs fresh lemon thyme
  • 1 long french bread stick (300g), sliced thinly

Method

Camembert fondue
  • 1
    Place cheese on large piece of baking paper or foil on oven tray.
  • 2
    Drizzle cheese with 1 tablespoon of the oil and the wine; top with garlic and thyme. Wrap paper around cheese; seal to enclose.
  • 3
    Cook parcel in covered barbecue, using indirect heat, following manufacturer's instructions, about 20 minutes or until the centre of the cheese is soft.
  • 4
    Meanwhile, brush bread with remaining oil; toast on barbecue grill plate until browned both sides.
  • 5
    Open cheese parcel; dip toasts into cheese.

Notes

Recipe is best made just before serving. If you prefer, cheese can be baked in the oven at 180°C/350°F for about 20 minutes

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