This French classic will be easy to reproduce on the boat.
We were in the habit last year of keeping a good supply of these canned cheeses onboard.
No refrigeration needed, perfect for a late evening sunset cockpit meal
or should we have unexpected guests drop by.
Uncork a bottle of Bordeaux…
BAKED R.E.D. CAMEMBERT
125 g Camembert
1 clove garlic, slivered
several sprigs fresh rosemary
crusty bread cut into 2″ pieces
1/4 c dried cranberries, chopped
1/4 c slivered almonds
Slice the skin off the top of the Camembert round and set on a heat proof plate or piece of foil.
Insert garlic slivers and 4 or 5 rosemary tips into cheese.
Drizzle with olive oil.
Heat oven to 350 ° or barbecue if you are on the boat.
Thread bread chunks onto sprigs of rosemary, drizzle with oil and sprinkle with sea salt.
Place in oven or on barbecue on heat proof dish or cooking stone along side cheese.
The bread should be nicely toasted and cheese deliciously runny in about 15 minutes.
In the meantime scrunch the almonds into small pieces and mix with the chopped cranberries.
Slip cheese round onto a serving platter,
arrange with bread spears and nut mix.
Scoop a piece of bread into the gooey cheese
then the nut/cranberry mix.
inspired by Jamie Oliver