Mmm mmmm. Honey Baked Camembert with Bacon and Rosemary is the perfect appetizer or addition to a Sunday feast with friends. Even better, it’s super easy to make in minutes. Soft melty camembert cheese, crispy bacon and rosemary, drizzled in golden honey… this is real comfort food to the max!
This week is the first ever #CulinaryTravelWeek (18 – 24 January) and we’re super keen to be sharing one of our favourite memories from our wandering foodie adventure. A huge thanks to the awesome guys over at The Funnelogy Channel for having us on board.
What is Culinary Travel Week, you ask? It’s a week where we celebrate the unbreakable link between travel and food… incredible flavour combinations and tasty bites that whisk you away to lands across the sea and moments back in time.
As we sit here in frozen Osaka, wrapped up in warm blankets with the heater blasting, we cast our minds back over our trip.
Stepping inside Alexandre’s cosy apartment in Bordeaux we were immediately chased back out of the kitchen.
What was going on? It seemed a surprise dish was the order of the day.
Only one question was fired at us as we retreated to the couch:
“Which do you prefer: Thyme, Sage or Rosemary?”
“What’s it for?”
“Guys, it’s a surprise.”
With such limited information we put our heads together and debated what it could possibly be. What flavour combinations could waiting for us on the other side of that kitchen door?
Well, there was no coin to flip, so in the end it was a case of “eenie, meenie, miney… Rosemary!”
I remember the exact moment those Honey Baked Camembert Cheeses reached the table in front of us.
As in, an entire camembert cheese.
My eyes must have popped out of my head while my jaw dropped onto the table.
Now, I’m not normally an advocate for stuffing yourself with cheese. But I will admit that within one bite I was addicted.
That crispy bacon…
That sweet drizzle of honey…
That crunchy rosemary…
Melting together into soft, warm camembert… AKA creamy, cheesy deliciousness.
Just one more spoonful. Just one last slice of bread. Promise.
And suddenly it was gone.
Until today, that is.
A quick dash across the road to the supermarket, a few minutes in the kitchen and we were back in Cheese Town. Population: 2 Very Happy Wandercooks.
In lieu of a true oven we baked our cheese in a Japanese microwave oven – 45 seconds to perfection. Could NOT have been any easier.Ready in 5 mins - OOZING with creamy, cheesy, camembert goodness. #honey #bakedcamembertClick To Tweet
Since the gloomy clouds and ice cold wind didn’t make the best partners for an outdoor picnic we decided to have one inside instead.
And within one little scoop of crispy, crunchy, sweet and cheesy heaven we were back and revelling in those warm summer days in France.
Where will you go for #CulinaryTravelWeek? What food reminds you of your favourite holiday away from home? Let us know in the comments below, or snap a pic and tag us @wandercooks on Instagram – we’d love to drool over it. 😉
In case you missed it our very first ebook Vietnam: Discover. Cook. Eat. is finally here. With over 50 pages of simple recipes and photos there’s heaps of inspiration to get you cooking Vietnam’s incredible fresh cuisine. Best part? It’s completely free because we LOVE you guys!
Haven’t grabbed a copy? Now’s the time, it’s as fresh as a hot cross bun on Easter Sunday. 😉
- 1 camembert cheese
- 100 g bacon pieces
- 1 tbsp butter
- 2 tsp rosemary
- 1-2 tsp honey
- Heat the butter in a pan over medium heat. Add the bacon and rosemary and sautee for a few minutes until the bacon is cooked and the rosemary is fragrant. Remove from heat and set aside.
- Slice the top off the camembert. Place in the microwave oven and cook on high for 45 seconds until the cheese has melted. Be careful not to overcook.
- Transfer cheese to a serving plate. Top with sautéed bacon and rosemary, then drizzle with honey.
- Serve immediately with slices of your favourite crusty bread.