Festive tear-and-share baked camembert ciabatta

This bread dip is best made in the oven, where the heat source is at the top. If you want to do it on the braai, wrap in foil and nestle between the coals.

Less than 30 minutes

Serves 6-8

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 loaf artisanal ciabatta 
  • 1 wheel (about 120g) camembert, scored 
  • ⅓ cup (80g) butter, melted 
  • 4 sprigs rosemary 
  • 8 sprigs thyme 
  • 1 clove garlic, finely grated 

Method

  1. Cut a hole in the centre of bread using cheese wheel as a “stencil” and taking care not to cut all the way through. 
  2. Hollow out the hole, then slice the top of the bread in a crisscross pattern. 
  3. Nestle camembert in bread. 
  4. Combine butter, herbs and garlic, and brush bread liberally, including between the slits. 
  5. Bake for 15-20 minutes at 180°C until cheese is molten inside and bread is browned and crisp. 
  6. Serve hot, with caramelised onions (see cook’s note below).  
  7. Break off bread pieces and dip away! 

 

COOK’S NOTE: Caramelised onions are a perfect sweet finish to this rich bread dip. Sauté 2 large sliced onions over medium heat for 10 minutes. Add 2 Tbsp (30ml) brown sugar and 2 Tbsp (30ml) balsamic vinegar and cook until reduced and sticky. 

Browse more braai recipes here. 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.