One of life’s greatest pleasures is melted cheese! I’m pairing a gorgeously gooey baked Camembert with a refined and weighty Chardonnay from Franschhoek in South Africa. Chardonnay and Camembert are a classic pairing.
I like to keep my baked Camembert simple:
I begin by scoring then stuff quartered slices of garlic, which gives an earthy quality, then goes in the pepper and the thyme, giving a smokiness, a drizzle with honey for a touch of sweetness and then my secret ingredient - a splash of Chardonnay to bring all those flavours together!
Bake for 15-20 minutes at 200°C, and then serve with some toasted bread and some lovely ripe figs. Bon Appétit!
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