from one generation to the next
A farewell drinks party for my wonderful neighbours who are sadly relocating overseas sent me looking for a snack recipe that would taste great with wine, complement dips and antipasti and have a point of difference to the usual cheese offerings. Dietary considerations also demanded that it be meat and gluten free.
The September edition of the Australian Gourmet Traveller, the French edition, featured a recipe for a baked cheese that jumped out at me. This is my interpretation of that recipe.
I chose a Tasmanian Camembert to team with young, soft new season’s garlic shoots, fresh lemon thyme from our garden and Mount Zero verjuice made from unripened and unfermented viognier grapes sourced from the Yarra Valley.
My Spanish terracotta tapas dish was the perfect choice for both baking and serving the cheese. The aroma of the cheese fresh from the oven was enticing. I took my warm cheese to the party on a basket with commercial gluten free crackers. If a successful dish can be measured by leftovers then my warm baked cheese was a winner.
My assessment: next time I’ll be much more generous with the garlic and thyme.
1 whole 250g Camembert cheese
2 teaspoons garlic shoot, finely sliced
1/2 clove garlic, finely sliced
6 sprigs of fresh lemon thyme
Freshly ground black pepper
2 tablespoons of verjuice
Preheat the oven to 180C.
Lightly oil a small ovenproof dish that will fit the cheese snugly. Scatter the sliced garlic shoot over the base of the dish. Place the cheese in the dish then pierce the rind cross shaped with the point of a sharp knife 5-6 times.
Finely slice the garlic clove, then poke a sliver of garlic and a small sprig of thyme into each slit. Spoon the verjuice over the cheese, then scatter the surface with thyme and black pepper.
Bake for 15 minutes. Cool slightly before serving.