Baked Camembert Cob Loaf

by Crumble Cookware

Meet the perfect sharing food that will delight any foodie crowd - a warm, crusty on the outside and soft on the inside cob loaf with a gooey, liquid gold Camembert centre that's perfect for dipping to your hearts content.

Or, for an even easier cheesy treat, we tried making the popular Swiss raclette at home by slicing raclette cheese and watched is bubble away in the Classic Skillet and then generously scooped it over a delicious mini charcuterie plate.

Baked Camembert Cob Loaf

Crumble Cookware

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Crumble Cookware

Ingredients

1 180g-200g Camembert
1 sourdough cob loaf
Garlic and herb butter, melted
1 garlic clove, minced
Honey
Optional: chilli flakes, rosemary, cranberry sauce, caramelised onions

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Directions

Preheat oven to 160c.
Use a Crumble Pairing Knife to cut a hole deep enough for the cheese to sit in, using the lid of the box as your guide.
Use the knife to score the rest of the loaf in a criss-cross pattern. Transfer the loaf to a Crumble Skillet.
Optional: add your choice of fillings, we went with cranberry sauce and caramelised onions.
Fill the bread with the cheese and top with garlic, honey, rosemary and chilli flakes.
Spread the herb butter all over the bread and in the crevices. Bake for 10-12 minutes or until the cheese is melted and enjoy!

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