Roasted Camembert in the oven, endive dips

Use endive leaves as a spoon to soak in the hot camembert. Ultra gourmet and very festive as an aperitif or as a starter

The roasted camembert in the oven is one of the most gourmet dishes there is. And very simple to make. I offer you a very nicely presented recipe with a crown of endive leaves, which is used to dip in the melted cheese, a bit like a fondue. Why so when a lot of recipes found on the internet are garnished with nuts, hazelnuts, fresh grapes or raisins, fig … generously dotted with liquid honey?

Why associate Camembert and Endive?

1. First of all, the freshness of endive leaves, their crunchy and their slight bitterness contrast wonderfully in taste and texture with the creamy and the strength of the hot camembert.
2. The second reason is that this is how my in-laws have always served the roasted camembert, I do not hide from you that I was immediately seduced.

Some information on the recipe

• Ideally use a raw milk camembert, preferably well done, it will be all the more creamy at the outlet of the oven.
• You can just make cross -shaped incisions on the top crust but so that it is easier to dip the endive leaves, it’s better to remove the top of the camembert. On the entire surface or as in the photos, leaving about 1 cm all around the Camembert is better in its oven box.
• Roast gently at moderate temperature, 150 to 160 °, it will only be better and creamy.

So now let’s move on to the simplest roasted camembert recipe with only two ingredients.

Roasted Camembert in the oven, endive dips

Use endive leaves as a spoon to soak in the hot camembert. Ultra gourmet and very festive to serve as an aperitif, in the entrance or the cheese service.

Kitchen modeTo prevent standby

Preparation time 5 minutes min

Cooking time 20 minutes min

Dish type Cheese

Kitchen French

Enjoy your food !

For lovers of comforting winter dishes with melted cheese, I offer you two other recipes that make you think of the evenings by the fireside and snow -capped mountains: the tartiflette of course (being Savoyard I had to offer you this recipe and give you its origin, you will be surprised to read that when I was young, we did not yet speak of tartiflette) and the whole gold mont in the oven. It’s not bad either !!