Baked Camembert with Fig Jam & Rosemary + Ciabatta Rosemary Sticks
Melted camembert, fig jam, and rosemary: Three flavours so different but yet so compatible, it makes me want to write a poem. We’re not here for poetry though so let’s get baking!
Ingredients
For 2 people
1 Camembert ( I like Le Rustiuque or Président)
3 tbsp fig jam (check out my Persian Fig Jam recipe for homemade fig jam)
4 springs of fresh rosemary
1 ciabatta bread
spray olive oil (2 tbsp regular olive oil)
1 tsp salt
Method
Preheat oven to 180 degrees.
Remove the plastic wrapping from the camembert and put it back into the wooden box. Hold a sharp knife under hot water so it warms up and slice the top layer of the camembert off. Cut a grid into the camembert. Be careful not to cut through the bottom.
Spread 3 tbsp fig jam over the camembert and make sure the slits fill up with jam. Take the leaves off 2 rosemary springs and push them into the slits too.
Cut 1 ciabatta bread into 1 cm wide sticks and lay them out on an oven tray. Spray with some olive oil and sprinkle with 1 tsp salt and the remaining rosemary leaves.
Place both the camembert and the tray with the Ciabatta sticks on a middle oven rack and bake for 12-15 minutes until the camembert is melted and the breadsticks golden brown.
Tipp: Place the wooden camembert box on a piece of aluminium foil to avoid the melted cheese from leaking.Dip the stick into the camembert whilst still warm.
Enjoy!
