Baked Camembert with Winter Citrus, Black Pepper and Local Honeycomb
It doesn’t get more simple than baked cheese, but here it’s elevated by just a few easy-to-source accompaniments that make all the difference.
1 wheel camembert (approximately 400 g)
⅓ cup winter citrus dressing (recipe follows)
2 tbsp local honeycomb pieces
1 French baguette (can be substituted with crackers)
Flaked sea salt, to taste
Coarse black pepper, to taste
For the winter citrus dressing
¼ cup fresh pink grapefruit juice
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
1 tbsp liquid honey
1 tbsp mixed citrus rinds
¼ sprig rosemary, chopped
1 tbsp shallot, chopped
Kosher salt, to taste
Cracked black pepper, to taste
To make the citrus dressing:
Using a microplane, grate grapefruit, lemon and orange rinds until you have about one tbsp of finely grated mixed rinds. In a small mixing bowl, whisk together with the three freshly squeezed juices and all other ingredients. Season to taste.
Put it all together:
Preheat oven to 350°F. Place camembert in an oven-proof baking dish or cast iron pan, and score the top with a sharp knife. Top with citrus dressing and bake for 15 to 20 minutes. The camembert should be soft and melted, but be careful not to overcook it as it will become hard.
While the camembert cools, toast French baguette in the oven for approximately five minutes.
Garnish camembert with honeycomb pieces, flaked sea salt and cracked pepper as desired. Slice baguette into thick pieces. Serve with camembert and enjoy!