Camembert Fondue

This easy and tasty fondue will impress your guests with its preparation and rustic look. Cook in its wooden box and serve with fruit and pieces of crusty bread to be dipped into the hot melted cheese. The flavors of the honey, salt, and spices blend beautifully into the Camembert, making it a savory and fun appetizer!

                                                        Camembert Fondue 
                                                               adapted from
                                                              Le Petit Paris
                                                        French Finger Food 
                                                           Nathalie Benezet

Ingredients
9oz Camembert (in a wooden box)
      at room temperature
sea salt and freshly ground pepper
2 sprigs thyme
1 sprig rosemary
1 tablespoon olive oil
2 tablespoons clear honey
baguette and fresh fruit cut into bite sized
      chunks to serve

Preheat the oven to 400 degrees F. Line a baking dish with grease-proof paper.

Remove the Camembert from the box and unwrap. Return the Camembert to its box and place the box on the lined baking tray.

Carefully using a sharp knife, slice the rind at the top about 4-5 times. This will allow the flavors to infuse inside the cheese.

Sprinkle sea salt and black pepper over the cheese, stick the thyme and rosemary sprigs into the rind and drizzle with olive oil and honey. Bake for 20 minutes until the cheese is melted inside.

Leave to cool slightly before serving. Dip slices of crusty baguette or pieces of fruit into the soft cheese and enjoy.

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