This luscious, oven-baked fondue is a simple but excellent way to savour the rich, intense flavour of summer truffle. Buy a Camembert that comes in a little wooden box – or some supermarkets now sell Camembert specifically for baking, which come in their own ovenproof ceramic dish. A light hand with the other flavourings – the garlic, chilli and thyme – will ensure the truffle is truly the star of the show.
- 1 ×250g Camembert round in a wooden box
- About 10g of summer truffle (roughly half a decent-sized one)
- 1 fat clove garlic
- 2 sprigs thyme
- Pinch of crushed chilli flakes
- 1 teaspoon fruity olive oil
- Crusty bread, boiled new potatoes or crackers, to serve
- Preheat the oven to 180˚C. Remove any wrappings from the cheese and put it back in its box (without the lid). It’s a good idea to tie some string around the outside of the box, as the heat of the oven can cause it to expand and sometimes split. Put the cheese in its box on a baking sheet.
- Cut deep slashes in the top surface of the cheese in a criss-cross pattern. Using a truffle shaver or very sharp knife, cut the truffle into fine slices (they need to be thicker than the shavings you would normally want, so that you can push them down into the slashes in the cheese). Peel the garlic and cut it into slices (again, these should not be too thin).
- Using a knife to open up the cuts you made, push the truffle and garlic slices deep into the slashes in the cheese. Pick the little leaf clusters from the thyme sprigs and tuck them in between the truffle and garlic slices. Scatter over the chilli flakes, and drizzle all over with the olive oil.
- Bake in the preheated oven for 30–35 minutes until lightly browned on top and oozing in the middle. Serve with chunks of crusty bread, boiled new potatoes or crackers for dipping.
Recipe and photos by Otherwise for Wild Food UK