12 Feb baked cheese with honey + thyme
A whole wheel of cheese, baked, and drizzled with honey. Now that’s what I call a Valentine’s Meal.
baked cheese with honey + thyme (serves 2, easily halved)
You can pick up a wheel of your favourite Camembert for this, but if you’re trying to keep things Irish, try Tipperary’s Cooleeney Farmhouse Cheese (www.cooleeney.com). This is a wonderful treat to curl up in front of the fire with. Totally indulgent without any of the fuss.
1 wheel of Camembert-style cheese
1 fresh thyme sprig
1 tablespoon of runny honey
A chunk of crusty bread
1. Pre-heat your oven to 200c/180c fan/Gas Mark 6.
2. Take the cheese out of its wooden box. Remove the packaging and return the wheel to the bottom half of its box. Carefully remover part of the top rind of the cheese – this will help the cheese melt evenly. If your cheese doesn’t come with its own wooden box, just place it on a piece of baking paper on a baking try and then into the oven.
3. Bake the cheese in the oven for 15 minutes, or until it is gooey and well melted.
4. Remove the cheese from the oven. Pick a few leaves from a sprig of thyme and scatter over the cheese. Drizzle with honey.
5. Serve hot, with plenty of crusty bread on the side for dipping into the cheese.
* this weeks store cupboard essentials:
Pomegranate molasses – this Middle Eastern staple is pomegranate juice that has been reduced down to a thick syrup, and sometimes sweetened with sugar. It’s thick and tart, and works beautifully as a zingy salad dressing. I also love to use it as a glaze for roast meats, most particularly lamb. Find it in your local Middl Eastern or health food shop.
This recipe first appeared in The Irish Independent on February 12th