A wheel of camembert and a loaf of sourdough bread have become my favourite ingredients lately and I’ve been experimenting with different ways to enjoy them. These two ingredients offer me something easy and satisfying to eat when I can’t be bothered to cook or when time isn’t on my side. It’s hard to beat bread and cheese, especially over the weekends with a glass of wine and this recipe sort of happened by accident. It’s no accident though that I’ve carried on making it time and again. Lemon, Chilli & Mint Camembert Dip is delicious and a slightly different take on traditional baked camembert.
When I made this the first time I was thinking about the potential for two possible results… Either lemon & camembert would be delicious or it would be revolting. I’m pleased to say that the sharpness of the lemon juice and particularly the flavourful zest really do compliment this cheese. The cooling mint and the kick of chilli heat add some contrast – there’s just so much going on with this cheesy dip and it’s brilliant.
I’ve called it a dip because rather than leave the cheese in its little wooden box to control the ooze as it bakes, I did this one a bit differently. I just let it melt its own way and I’ve also added some liquids and sort of stirred it with a fork which gives it a creamy, dip consistency. This is the perfect way to serve camembert at a party – it’s great for grazing guests, but I love eating it for a casual dinner as well. The great thing about this recipe is that you can always warm it up again with a quick zap in the oven if it cools too much, however I’ll be surprised if it lasts that long to be honest.
You don’t need much to make this recipe, but an oven-proof small bowl would be ideal. Something like an enamel pie dish works perfectly and there are plenty of these little bowls on the market at all price points. Let’s get started.
Ingredients
- 1 camembert wheel
- Zest & juice of 1 lemon
- Plenty of garlic oil
- 1/4 teaspoon chilli flakes
- Leaves from 3 sprigs fresh mint, finely chopped
- Pinch of sea salt flakes
- Rustic crusty bread to serve such as baguette, country loaf or sourdough
Method
- Preheat the oven to 200°C / 180° Fan / 400°F.
- Unwrap the cheese and remove it from all paper wraps and the wooden box and discard those. Remove the rind from the top side by slicing it off with a knife. I normally flip it over for this as the bottom of the cheese tends to be flatter and therefore easier for slicing off the rind.
- Zest the lemon directly onto the exposed creamy top of the camembert wheel and then squeeze half the lemon juice directly on top. Save the other half for a bit later.
- Generously drizzle some garlic oil on top and sprinkle over 3/4 of the chopped mint and the chilli flakes. Finish with a pinch of sea salt flakes on top.
- Bake the camembert in the oven for 18 to 20 minutes or until the top is getting a crispy, bronze look and the cheese is liquid. While it’s baking, toast your bread. Once it’s all toasted, cut it into dipable pieces and give it a light drizzle with the garlic oil.
- When the cheese is done, remove the cheese from the oven and squeeze over the juice of the other half of the lemon. Follow that with another good drizzle of garlic oil. Use a fork to carefully stir the cheese, rind and all. The rind will sort of melt and disappear into it, so keep stirring until it’s a creamy dip consistency.
- Sprinkle over the remaining chopped mint from a height for a little colour and serve hot with the toasted bread.
