Baked Cheese in Many Ways

Cheese lovers are going to love this post. Today I’m bringing you some delicious recipes made with cheese. For lunches, dinners, or appetizers, they’re perfect to make when you have guests over or even to treat yourself.

How quick option, can you make an appetizer flash melting the cheese in the Cheese Baker to serve right away and for dipping bread, breadsticks, or raw fruit.

But when you want to prepare an appetizer a little more elaborate (and it's not like we're talking about pulling off major stunts), we can flavor the cheese haciendo uso de vegetables, garlic, infused oils, spices, nuts... And also serve the cheese with toasts of special breads, fruits or vegetables roasted on the griddle or on the grill, strips of toasted olive focaccia... The possibilities really are endless.

These recipes are made with the Cheese Baker by Emile Henry, which offers endless ways to cook cheese. It lets you bake cheese and serve it directly at the table to keep it warm.

Today, to start inspiring you and so you can make the most of your Cheese Baker I suggest three delicious recipes that are not only quick to prepare, but also real crowd-pleasers that are sure to impress your guests.

Baked Mushrooms and Brie or Camembert with Sage

Ingredients

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

Ceramic cheese dome Cheese Baker Emile Henry

Preparation

1. Preheat the oven to 180ºC
2. Using a knife, cut the cheese in a cross shape 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 the sage leaves. Add freshly ground pepper and salt and sauté for about 10 minutes, stirring until golden.
6. Pour in the white wine and keep 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 with small boiled potatoes.

Baked lemon and fresh herb ricotta

Ingredients

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

Ceramic cheese dish Cheese Baker Emile Henry

Preparation

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

Baked goat cheese with apples and cinnamon

Ingredients

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

Ceramic cheese dish 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 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 on top.
8. Close the lid of the Cheese Baker and bake for 20 - 25 minutes.
9. Serve with crackers or toasted baguette slices.