baked Camembert - bes "in" or "out" of box?

[lilolilmanchester]

if you have tried both, which works best? And which way of preparing it do you think works best? With/without added ingredients? Slashed top or not?

Thanks

"best" that should have been in thread title!

In the box ( as long as a decent box - I.e. Not plastic

We make holes with skewers and stick in a few garlic pieces and pour over a little white wine before baking.

In the box, and just like MardyBra, but without wine - might have to try that!

I have a garlic baker so I use that but before I got it I used to wrap in tin foil and place in an ovenproof dish.

I sprinkle with crushed garlic, olive oil and rosemary or sage but my fave is this one;

Punch holes using the end of a chop stick. Sprinkle with chopped dates and pecans and drizzle with honey, little bit of black pepper and bake for 20 mins.

Serve with chunks of warm bread.

'Garlic baker' ??? I meant Camembert baker.

In the box, it holds the shape better.

Ignore all this faff about adding stuff though. Good camembert needs crusty bread and that is all. If you're feeling saucy, get some red onion chutney to accompany it, but it doesn't need flavouring with garlic etc.

Oh and buy it ripe and soft for a better taste.

Daddyman

I challenge you to say that after trying my date/pecan and honey combo.

redruby, I am going to try your version!

Pass my boak bucket! I like my camembert unsullied by lesser foods...

Sniffs and hoiks up judgey pants on Daddyman's unsophisticated palate.

So you've never combined two ingredients together then Daddyman ?

Like beans on toast?

out of the box wrapped in puff pastry with a little bit of cranberry jam.

:p at mardy

Just saying that certain foods don't need anything else with them. Camembert is amazing without any added extras.

Beans on toast need cheddar cheese and Worcester sauce.

Beans need cheese, but definitely not Worcester sauce.

Although a Welsh Rarebit does.

And mustard...

Yes to mustard.

and a drop of real ale

We eat our camembert as it is, no bread, no heating, just ripe and served at room temp.

I like Camembert at room temp too - but I wanted to bake it to serve alongside another warm dip with the same things to dip in. I did the skewer holes/garlic/thyme version cooked in the box and it was gorgeous. Ended up doing a second. Will try out some of the other suggestions another time - thank you all (and will also try Worcester sauce with my baked beans next time, I like the sound of that !)

Shame the vacherin season is over.

Vacherin.

They sell vacherin in netto?

I also have ramekins with lids so I can do individual portions when I have people round for supper.