We are so excited to bring you this jammy version of Christopher Kimball's Milk Street’s cheesy recipe! One of the easiest and most beautiful appetizers you will ever make and serve.
“Baked-in-the-box Camembert: it is as easy as it sounds. This genius concept from a recipe published by Anne Willan in Food & Wine (we picked it up from Eric Ripert), simply entails removing the wax paper from a box of Camembert or brie, putting the cheese back in the box, and baking.” -Milk Street Chefs
one 8-ounce wheel Camembert in its wooden box
1 medium garlic clove, smashed
1 tablespoon honey
finely minced Fresno chili or red chili flakes, for garnishing
crackers, apple slices, or toasted baguette slices, for serving
1 tablespoon Blake Hill Tart Cherry with Cardamom & Port
Position a rack in the middle of the oven and preheat it to 400°F. Line a baking tray with parchment.
Remove the wrapper from the cheese and return it to the box bottom; with a sharp knife, score the surface in a criss-cross pattern. Place the box on the baking sheet and position the garlic clove on top of the cheese in the center. Pour the honey onto the garlic (it will flow a bit to the edges but should remain on top of the cheese.) Evenly spread the jam over the top. Bake until the cheese is melted and bubbly, about 15 minutes.
Remove from the oven and let cool briefly. Transfer the cheese in its box to a serving platter, sprinkle with the minced chili and serve with the crackers, sliced apples, or Baguette and Enjoy!