Baked Camembert with Fresh Figs & Sweet Balsamic, a.k.a The Easiest Starter in the World Ever. Fresh figs must be in season at the moment, because they are currently R6 (for 8 figs) at Spar, which is essentially like giving them away for free. What else can you buy for R6 these days?? I’m a BIG cheese fan, so it’s a no-brainer that I love this recipe, but it really is exceptional, both in taste and speed. Warm and gooey on the inside, nobody will be able to resist it (nor should they want to). You need to bake a whole wheel though, not a wedge, otherwise it won’t hold its shape. Mine had a crack in the rind – you can see it oozed a bit – but that’s really not an issue, it just makes it look a little more rustic. Serve with Sesame & Rosemary Crackers or crusty ciabatta slices. And a cold glass of Sauvignon Blanc.
Baked Camembert with Fresh Figs & Sweet Balsamic
125g round of camembert
4 fresh figs, quartered
balsamic reduction, to drizzle
Heat the oven to 160°C. Rub both sides of the camembert with a few drops of olive oil and place on a baking paper-lined baking sheet, or in an oven-proof dish in which it fits snugly (and in which you’re happy to serve it). Top with the fresh fig quarters, and bake for 10min. Remove from the oven and transfer carefully off the baking paper and onto a serving platter. Drizzle with balsamic reduction and serve immediately (you don’t want the cheese to cool and solidify). Watch as everyone sighs with contentment after their first bite.