Everdure baked Camembert served with Porcini Mushroom Girasolini
Creamy, earthy, and utterly indulgent.
Ingredients:
- 1 × 250 g Roydon Camembert 250 g
- 1 to 2 garlic cloves
- 2 to 3 sprigs fresh thyme or rosemary
- 1 tsp olive oil
- Black pepper
- 1 tsp honey
How To Make Everdure baked Camembert served with Porcini Mushroom Girasolini
- Preheat the Everdure
- If you’re using a charcoal Everdure, set it up for indirect heat, you don’t want the cheese sitting directly over the hottest coals.
- Remove the Camembert from its packaging.
- Score the top of the cheese in a crosshatch pattern.
- Push thin slices of garlic into the cuts and add thyme or rosemary.
- Drizzle with 1 tsp olive oil and add some black pepper.
- Place it on the Everdure.
- Cook for approximately 15 minutes, until soft and creamy.
- You want the outside to remain intact while the inside becomes soft and molten.
Ingredients:
- Porcini Mushroom Girasolini 250 g
- Olive Oil
How To Make Porcini Mushroom Girasolini
- Fry on the stove as per packaging instructions.
Serve: Dip the Porcini Mushroom Girasolini in the baked Camembert.