Nut Bread and Baked Camembert

For me, winter months go hand in hand with melted cheese. Cheese fondue, raclette and of course the wonderful baked camembert dippers. I like to keep this simple with honey and thyme but you can top it off with so many ingredients!

Here are some of my favourite toppings:

• rosemary and garlic

• honey and thyme

• any kind of jam

• pre-cooked wild mushroom selection

• pecans and maple syrup

• cranberries cooked in port

What do you need?

• 600g mix of nuts and seeds

• 3 tbsp margarine or butter, melted + extra to grease the tin

• 3 whole eggs

• a pinch of salt

• a camembert

• some honey and thyme

You will also need a cake tin.

What do you need to do?

Nut bread first!

Pre-heat the oven to 180°C.

Put the nuts and seeds into a bowl. Add some salt and melted butter/margarine. Add the eggs one by one and mix well. Make sure each egg is incorporated before adding the next one.

Grease your tin with the extra butter/margarine. You can also grease it with olive oil if you prefer. Por the nut/egg mixture in and place into the oven. Bake for 60-65 minutes in the pre-heated oven.

When done, leave the nut bread to cool a while in the tin before removing it. You can cut it into slices or crumble it to pieces to dip into you melted camembert. I also serve this with a regular old cheese platter

Then, the cheese!

Unwrap the cheese but place it back into the wooden container. If it did not come in a wooden container you can place it into a small ceramic oven dish that would fit the cheese. Cut a cross into the cheese top skin layer and push in the ingredients you want to flavour it with. Here, I topped it with honey and some fresh thyme, but don’t hesitate to try some of my other suggestions as mentioned above. For garlic cloves, do not hesitate to partially push them into the cheese.

Bake in the oven at 180°C for 15 minutes.

Serve while hot and melty!