• 1 french bread boule
  • 1 baking camembert
  • garlic slivers, a few
  • olive oil
  • baby potatoes, about 10
  • rashers of smoked, streaky bacon, as many as you have potatoes
  • chives, to serve
  1. Boil your potatoes in heavily salted water until tender. Bring out and leave to cool slightly. Wrap each potato in a rasher of bacon and place into a baking dish. Dress with oil and bake for 30 minutes, turning occasionally. Pin with a toothpick if needs be.
  2. Meanwhile, cut the top off your bread boule. Pick out the insides to make a camember shaped hole. Pop your camembert in. Slash the cheese a couple of times then stuff your slivers of garlic into said slits. Drizzle with oil and place into the same oven as your potatoes for about 20 minutes. The cheese should be wonderfully oozy.
  3. Serve both together on a board. Remove the lid from the loaf (and reserve for dipping!) and remove a little of the skin of the cheese- this creates the perfect dunking zone. Sprinkle chives on this zone.
  4. Get stuck in.
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Camembert Potato Bacon Fondue

Ingredients

Instructions

Camembert Potato Bacon Fondue

What You’ll Need:

  • 1 french bread boule
  • 1 baking camembert
  • garlic slivers, a few
  • olive oil
  • baby potatoes, about 10
  • rashers of smoked, streaky bacon, as many as you have potatoes
  • chives, to serve

How You Make It:

  1. Boil your potatoes in heavily salted water until tender. Bring out and leave to cool slightly. Wrap each potato in a rasher of bacon and place into a baking dish. Dress with oil and bake for 30 minutes, turning occasionally. Pin with a toothpick if needs be.
  2. Meanwhile, cut the top off your bread boule. Pick out the insides to make a camember shaped hole. Pop your camembert in. Slash the cheese a couple of times then stuff your slivers of garlic into said slits. Drizzle with oil and place into the same oven as your potatoes for about 20 minutes. The cheese should be wonderfully oozy.
  3. Serve both together on a board. Remove the lid from the loaf (and reserve for dipping!) and remove a little of the skin of the cheese- this creates the perfect dunking zone. Sprinkle chives on this zone.
  4. Get stuck in.

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