Name: Grilled Camembert with Cranberries and Thyme
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 portions
Ingredients: 4 pcs hermelín cheese; 4 cloves garlic; 8 pinches thyme; 4 tablespoons olive oil; 2 pinches white pepper; 160 g lingonberry compote; 2 pcs red onion; 2 tablespoons honey; 2 handfuls walnuts; 2 pcs baguette

Ingredients

4portions

For the grilled cheese

4 pcshermelín cheese

4 clovesgarlic

8 pinchesthyme

4 tablespoonsolive oil

2 pincheswhite pepper

For the cranberry topping and serving

160 glingonberry compote

2 pcsred onion

2 tablespoonshoney(Optional)

2 handfulswalnuts(Optional)

2 pcsbaguette

Step by step process

Preparation

1
Grilled camembert starts with a well prepared cheese. Score the top of each wheel several times into a grid, about halfway down, so the heat reaches the center during grilling and the cheese warms through evenly.
2
Tuck thin slices of peeled garlic and leaves of fresh thyme into the cuts. Then brush the cheese with olive oil and season with a pinch of pepper.
3
Wrap each wheel carefully in a double layer of aluminum foil. Leave a little space around the cheese so the melted inside does not leak out.

Grilling and serving

4
Heat the grill or a grill pan over medium heat. Place the parcels with the cuts facing up and grill for 10 to 12 minutes, until the cheese softens inside and starts to stretch when you tilt it.
5
Meanwhile, prepare the cranberry topping. Slice the red onion into thin half-moons and stir it in a bowl with the cranberry compote and a spoonful of honey. Cut the baguette into diagonal slices and toast them golden at the edge of the grill.
6
Carefully unwrap the finished cheese and transfer it to a plate. Spoon the cranberry mixture on top, scatter over the chopped walnuts and the remaining thyme. Serve right away, while the cheese is still runny and warm, with the warm baguette alongside.

More tips:

If you do not have a grill, simply put the camembert in its foil into an oven heated to 200 degrees for about 12 minutes. The result is almost just as gooey.

Let the cheese sit at room temperature for a few minutes before grilling. Straight from the fridge it needs longer inside before it softens.

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