warm Camembert cheese with rosemary, honey & almonds

Sometimes the simplest foods are the best.

The other day I was in line at the grocery store thumbing through a magazine (Bon Appetit? I can’t remember) and I saw this recipe for warmed cheese and bread. Of course, I couldn’t resist. After all, cheese is my weakness, especially when it’s infused with rosemary and drizzled with warm honey. Yum...

I snapped a few photos for you because it’s a keeper. Doesn’t it seem like a perfect Fall appetizer?

Here’s the recipe.

Serves 2

• 1 round Camembert
• 1 tbsp water
• 1/4 cup honey
• 2-3 sprigs of rosemary
• handful of sliced, toasted almonds

Directions

1. Preheat oven to 325 F

Line a tray with parchment paper

2. Score the top of the Camembert and cut out the top layer of skin.

3. Place the honey in a small pan, with water and sprig of rosemary. Warm over lower heat until fragrant about 10-15 minutes.

4. Drizzle honey mixture into the cut-out area of Camembert and insert a few short sprigs of rosemary into top. Bake in oven for about 5-8 minutes. But watch closely. You want it gooey but still holding it’s shape. I left mine in too long but it still tasted delicious.

5. Remove from oven and using flat spatula carefully transfer the cheese to a plate or wooden board. Top with toasted almonds and serve immediately with bread and salad.

And enjoy!

xoxo

Leslie

 

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