Camembert au four

Ingrédients

• 1/4 Cup Brandy
• 1/4 Cup Granulated Sugar
• 8 ounces Fresh Cranberries (- divided (SEE NOTES))
• 1 Orange (– zested (about 1 TBS packed))
• 1 tsp Fresh Thyme (- packed)
• to taste Kosher Salt & Fresh Ground Black Pepper
• 1 (8 ounce) wheel Camembert Cheese
• 1 TBS Brandy
• 1 TBS Extra Virgin Olive Oil
• Serving Suggestions: Crostini (toasted and sliced baguette), Crackers, Fresh Veggies, Candied Nuts

Préparation

1. 1

   Preheat oven: Arrange oven rack to the middle position and preheat the oven to 350 degrees F.

2. 2

   Make Cranberry Topping: Make the Cranberry Topping: In a small saucepan over medium-high heat, cook brandy and sugar, stirring occasionally. Bring to a boil. Add half of the cranberries and cook, stirring frequently, until the cranberries burst, about 5-6 minutes. Add in the remaining cranberries and bring to a boil. Immediately remove the pan from heat and stir in the orange zest and thyme. Season to taste with a pinch of salt. Set aside, uncovered, to cool to room temperature.

3. 3

   Prep the Camembert: Score the top of the camembert in a crosshatch pattern with a paring knife. Transfer to a small baking dish. In a small bowl combine the brandy, oil and a pinch of salt. Pour mixture over cheese.

4. 4

   Bake Camembert Cheese: Bake the Camembert: Bake until cheese is very soft and oozy in the middle, about 15-20 minutes. Spoon any excess liquid over the cheese and let it rest for 5 minutes. (Tip: You must rest the cheese so it has a chance to settle!)

5. 5

   Top Cheese With Cranberries: Top Baked Cheese: Use a large spoon to dollop the cranberry mixture on top of the warm camembert cheese. Sprinkle with fresh thyme and orange zest, if using.

6. 6

   Serve Baked Camembert Cheese: Serve: Serve camembert immediately with crackers, baguette slices, and optional cheese board accouterments, if desired..