Difficult! I feel your pain. I'd go with the first as I feel the garlic and rosemary may overpower the camberbert or generally make the whole thing too strong. And definitely toasted!
Difficult! I feel your pain. I'd go with the first as I feel the garlic and rosemary may overpower the camberbert or generally make the whole thing too strong. And definitely toasted!
Hmm, therein lies my problem - I am a garlic lover! (Single guy)
If the garlic was cut into thin slivers do you think it would detract from the taste of the cheese?
Hmm, therein lies my problem - I am a garlic lover! (Single guy)
If the garlic was cut into thin slivers do you think it would detract from the taste of the cheese?
Thanks for your input
I think it depends on how much garlic you put in there rather than how big the slivers are as the garlic will hopefully permeate the cheese either way.
I think it depends on how much garlic you put in there rather than how big the slivers are as the garlic will hopefully permeate the cheese either way.
Ooh, with chilli flakes! I wouldn't add the salt and pepper though. Not a fan of salt myself, and the cheese doesn't need over-flavouring. Definitely want to try this though
Having looked on the net, not sure which would be better...
1. Sprinkled with chilli flakes, salt and pepper with a drizzle of olive oil before baking or...
2. Make little incisions with a knife and insert some garlic and rosemary, topped with a drizzle of olive oil before baking...
Also, I'm not sure if it would be better with an Italian ciabatta or a French baguette...
And, toasted or plain - phew, it's turning into a big 'mass debate' deal (in my head) now...
Any feedback on your experiences/thoughts appreciated - thanks
I think if you get a good quality camembert, rather than a supermarket quality one, you should just let the cheese speak for itself. Ciabatta would be totally wrong - a crusty baguette would be perfect. A good sparkling normandy cider or, even better, champagne is a perfect accompaniment.
I think if you get a good quality camembert, rather than a supermarket quality one, you should just let the cheese speak for itself. Ciabatta would be totally wrong - a crusty baguette would be perfect. A good sparkling normandy cider or, even better, champagne is a perfect accompaniment.
Champagne? That's both a little out of my league and budget!
I am more likely to have a cloudy farm-produced scrumpy cider
Champagne? That's both a little out of my league and budget!
I am more likely to have a cloudy farm-produced scrumpy cider
A cider will work just fine then (save the fizz for a special lunch). A good quality box-baked camembert, some good normandy cider (I sure Old Rosie would work as well) and crusty baguette is a great pleasure. Very simple, very elegant, not remotely fussy or elaborate and a great example of the harmony of terroir. I think I might have this for supper tomorrow.
I think something a little bit 'biscuity' and certainly full. Maybe a NV Bollinger, or Billecart-Salmon. Possibly even a bog standard glass of the Widow.
A cider will work just fine then (save the fizz for a special lunch). A good quality box-baked camembert, some good normandy cider (I sure Old Rosie would work as well) and crusty baguette is a great pleasure. Very simple, very elegant, not remotely fussy or elaborate and a great example of the harmony of terroir. I think I might have this for supper tomorrow.
Hmm, now I am getting excited...
If you do have it tomorrow please update on here as to the enjoyable rating and a picture if possible
I think if you get a good quality camembert, rather than a supermarket quality one, you should just let the cheese speak for itself. Ciabatta would be totally wrong - a crusty baguette would be perfect. A good sparkling normandy cider or, even better, champagne is a perfect accompaniment.
If you do have it tomorrow please update on here as to the enjoyable rating and a picture if possible
Yes, of course! This will be dependent on my finding a decent cheese to bake of course so maybe I'll have a little look in our local fromagerie or, failing that, Paxton and Whitfield.
I think something a little bit 'biscuity' and certainly full. Maybe a NV Bollinger, or Billecart-Salmon. Possibly even a bog standard glass of the Widow.
You are a classy gentleman with quite the booze budget
1. Texture. The soft, airy texture of a good ciabatta just doesn't work with the melting texture of a baked camembert. There isn't enough contrast - hence why I think you need the sharp, crustiness of a fresh baguette.
2. Ciabatta has far too much of a pronounced olive oil taste (or at least it should have) which jars with the camembert flavour and detracts from it. The baguette is neutral by comparison.