Baked cheese in many ways

Cheese lovers will love this post. Today I bring you some delicious recipes made with cheese. For lunch, dinner or snacks, they are perfect to prepare when you have guests at home or even to treat yourself.

As quick option , you can make a flash appetizer by melting the cheese in the Cheese Baker to serve it immediately and dip bread or dip with some sticks or raw fruit.

But when you want to prepare a slightly more elaborate appetizer (and we're not talking about doing anything fancy), we can flavour the cheese using vegetables, garlic, flavoured oils, spices, nuts... And we can also accompany the cheese with toasted space-like bread, grilled fruit or vegetables, toasted olive focaccia strips... The possibilities really are endless.

These recipes are made with the Emile Henry Cheese Baker , which offers endless options for cooking cheese. It allows you to bake cheese and serve it directly on the table to keep it warm.

Today, to get you inspired and help you get the most out of your Cheese Baker, I suggest three delicious recipes that are not only quick to prepare, but are also very effective and will surely surprise your guests.

Mushrooms and Brie or Camembert with Sage in the oven

Ingredients

• 1 soft and ripe Camembert or Brie
• 120 g of mushrooms
• 15 g butter
• 3 sage leaves
• 50 ml dry white wine
• 1 pinch ground cumin
• Salt and freshly ground pepper

Ceramic Cheese Baker Emile Henry

Preparation

1. Preheat the oven to 180ºC
2. Cut the cheese into a cross shape with a knife and place it in the Cheese Baker .
3. Close the lid of the Cheese Baker and let it bake for 20 to 25 minutes.
4. Meanwhile wash the mushrooms and cut them into quarters.
5. Melt the butter in a frying pan , add the mushrooms and sage leaves. Add the freshly ground pepper and salt and sauté for about 10 minutes, stirring until golden.
6. Pour in the white wine and continue stirring until the liquid has evaporated.
7. Remove the Cheese Baker from the oven and remove the lid. Using a knife, carefully remove the rind from the cheese and add the mushrooms.
8. Serve immediately and accompany with small boiled potatoes.

Baked lemon and fresh herb ricotta

Ingredients

• 240 g of Ricotta cheese
• 3 cloves of garlic, chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• Zest of 1 lemon
• 1 pinch freshly ground black pepper
• 1 tablespoon of salt
• 60 g extra virgin olive oil
• 60 g grated Parmesan cheese
• Red chili leaves
• Sliced ​​baguette to accompany

Ceramic Cheese Baker Emile Henry

Preparation

1. Preheat the oven to 220ºC.
2. Place all ingredients in a bowl and stir until well mixed.
3. Pour the mixture into the Emile Henry Cheese Baker and bake for 10 minutes with the lid on.
4. Remove the lid and continue baking for a further 5-10 minutes or until lightly bubbly and golden in colour.
5. Let it cool a little and serve with the sliced ​​baguette on the side.

Baked goat cheese with apples and cinnamon

Ingredients

• 140 g semi-cured goat cheese
• 1 Apple, Boskoop or Gala
• 1 tablespoon of pine nuts
• 1 tablespoon dried cranberries
• 3 pinches of ground cinnamon
• 2 Cinnamon sticks
• 3 tablespoons of honey
• Juice of ½ lemon
• 3 sprigs of thyme
• Salt and freshly ground pepper

Ceramic Cheese Baker Emile Henry

Preparation

1. Preheat the oven to 180ºC.
2. Wash the apple, remove the seeds and cut it into 4 pieces.
3. Toast the pine nuts in a hot pan for 3 - 4 minutes, stirring regularly.
4. Place the cheese in the center of the Cheese Baker with the apple quarters around it.
5. Add the pine nuts, cranberries and cinnamon, and sprinkle the thyme over the cheese.
6. Season lightly with salt and pepper.
7. Mix the lemon juice with the honey and pour the mixture over the top.
8. Close the lid of the Cheese Baker and bake for 20 - 25 minutes.
9. Serve with crackers or toasted baguette slices.