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Oven-Roasted Camembert with Garlic Toasts

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"Similar to its better-known cousin, Brie, true Camembert is a creamy cow's milk cheese from Normandy, France. This is an astonishingly good, simple, little Basic recipe. A 'little black dress' so to speak, perfect to whip out at the last minute for a delicious nibble as an aperitif or autumn snack. Look for local Camembert-style cheeses and give them a try, too. (If your cheese doesn't come in a box, you can use aluminum foil to enclose it during the baking step.) I like to use Green Hill, made by my friends at Sweet Grass Dairy in Thomasville, Georgia."

List of Ingredients

â—¦ 1 (8-ounce) round Camembert, in a wooden box
â—¦ 1 baguette, diagonally sliced ¼ inch thick
â—¦ 2 tablespoons pure olive oil
â—¦ 1 clove garlic, halved


Recipe

Preheat the oven to 375° F.

Remove and discard the paper labels and any plastic from the Camembert. Return the cheese to its box and place on a rimmed baking sheet. Bake until soft and heated through, 20 to 30 minutes.

Position an oven rack 4 inches below the broiler and preheat the broiler.

To make the toasts, arrange the baguette slices on a baking sheet and brush the top side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven. While warm, rub the oiled side of each toast with a cut surface of the garlic clove. Transfer to a rack to cool. (The toasts may be made up to 2 days ahead and kept in a sealable plastic bag at room temperature.)

Once the Camembert is warmed, use a serrated knife to remove the top rind. Serve the warm cheese with the garlic toasts.

Serves 4 to 6



• Brilliant: Served with Boiled New Potatoes

Garnishes, the little something-something added at the end of cooking or just before serving, can quickly and quietly elevate a simple and delicious basic dish to something Brilliant. For our cheater's fondue, instead of serving with garlic toasts, serve boiled new potatoes for dipping, along with cornichons and Dijon mustard.

Scrub 1 pound of red new potatoes about the size of Ping-Pong balls under cold running water. Using a vegetable peeler or paring knife, remove a narrow strip around the equator of each potato. Then, using a paring knife, halve the potatoes vertically so that each half has a 'racing stripe.' Place the potatoes in a saucepan and add water to cover. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to simmer. Cook until tender and easily pierced with a knife, about 20 minutes. Drain well in a colander. Pat dry with paper towels. Season with coarse salt and freshly ground black pepper.

Serve with the Camembert and with small bowls of cornichons and Dijon mustard.