Baked camembert, charcuterie and potatoes
Serves: 4 generously
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Baked camembert, charcuterie and potatoes
A perfect sharing dish – rather like a fondue, but easier – this cheesy offering makes a generous starter to linger over
Serves: 4 generously
Prep time: 15 minsTotal time: 
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Nutritional information (excluding charcuterie and bread)
Calories
616Kcal
Fat
47gr
Saturates
22gr
Carbs
16gr
Sugars
2gr
Fibre
2gr
Protein
29gr
Salt
2.2gr
Chris Galvin
Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Chris Galvin
Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Ingredients
- 2 x 250g Camembert cheeses
- 2 garlic cloves, 1 thinly sliced, 1 crushed
- 2 large thyme sprigs
- 4 tbsp fruity white wine, such as Riesling or Viognier
- 400g Anya potatoes, scrubbed clean
- 20g butter
- 2 tsp Dijon mustard
- 1 ½ tbsp white wine vinegar
- 75ml extra-virgin olive oil
- 1 x 150g pack bistro salad leaves
To serve
- a selection of charcuterie (we used Torchon ham and saucissons secs)
- cornichons, to serve
- 1 baguettine or similar, cut into chunks
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Remove each cheese from its wooden casing and discard the inner wrapper. Put the cheese back into the casing, make several slits in the top skin and insert slivers of garlic. Add a thyme sprig and 2 tablespoons of wine to each one and replace the lid. Splash the outside of the case with water to moisten.
- Place each cheese box on top of two large squares of foil and wrap up, bringing the corners together at the top so it’s easier to unwrap once baked. Transfer to a tray and place in the oven for 25-30 minutes before removing and allowing to stand for 1-2 minutes.
- Meanwhile, boil the potatoes in salted water until tender. Drain and toss with the butter, seasoning well. Make a French dressing by whisking together the crushed garlic, mustard, vinegar and a large pinch of salt. Whisk in the oil gradually until emulsified.
- To serve, unwrap the tops of the foil parcels, remove the casing lids, and use a fork to peel back the rind on top of each cheese with a rolling motion – this can be discarded. Surround the boxes of molten cheese with the potatoes, charcuterie, cornichons and baguette. Toss the salad leaves together with some of the dressing and serve with everything else, ready to dip in.
