I can still remember the fondue era and how much fun it was! This is a simple way to recreate that meltingly gorgeous cheese to dip bread into.
Serves 4-6 as a starter
Ingredients
1 whole brie or camembert cheese
A few sprigs fresh rosemary, thyme and/or oregano
2 tablespoons white wine
A decent grind of black pepper
2-3 cups cubed sourdough
2-3 tablespoons olive oil
½ teaspoon sea salt
Wedges of lemon
Method
1. Turn oven on to 180°C.
2. Place the cheese round on a sheet of baking paper large enough to wrap around the cheese and then pop it back into the case it came in (see note), or into a large ramekin or other ovenproof dish that holds it snugly. With the tip
of a sharp knife, make 3-4 cuts across the top of the cheese. Insert herbs into these. Splash wine over top, along with a grind of pepper. Wrap up by tying or twisting the paper to enclose the cheese. Bake for 15 minutes or until it’s soft all the way through.
3. While the cheese bakes, toss the bread cubes in olive oil and salt and toast them on a tray in the oven or in a pan for 3-4 minutes until the edges are slightly crisped.
4. Add a squeeze of lemon juice to the cheese while it’s hot – just before serving – and serve your gooey cheese with the bread for dipping.
Nici’s note
Buy a cheese that comes in one of those little round wooden containers and cook it in that to save on dishes.
IMAGES VIA TODD EYRE
