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

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

But when you want to prepare a slightly more elaborate appetizer (and we are not talking about making great adventures either), we can flavor the cheese using vegetables, garlic, flavored oils, spices, nuts... And also accompany the cheese with toasted spatial breads, fruits or vegetables roasted in the grilled or grilled, strips of toasted olive focaccia... The possibilities really are endless.

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

Today to begin to inspire you and that you can get the most out of your Cheese Baker , I propose three delicious recipes that will not only be quick to prepare, but also very effective and will surely surprise your guests.

Mushrooms and Baked Brie or Camembert with Sage

Ingredients

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

Ceramic Cheese Baker Emile Henry

Preparation

1. Preheat the oven to 180ºC
2. Cut the cheese in the shape of a cross 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 pan , add the mushrooms and sage leaves. Add the freshly ground pepper and salt and sauté for about 10 minutes, stirring until golden brown.
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 skin from the cheese and add the mushrooms.
8. Serve immediately and accompany it with small boiled potatoes.

Baked lemon and fresh herb ricotta

Ingredients

• 240g ricotta cheese
• 3 cloves of minced garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• Zest of 1 lemon
• 1 pinch of freshly ground black pepper
• 1 tablespoon of salt
• 60g extra virgin olive oil
• 60g grated Parmesan cheese
• red chilli 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 blended.
3. Pour the mixture into the Emile Henry Cheese Baker and bake for 10 minutes with the lid on.
4. Remove lid and continue to bake for an additional 5-10 minutes or until slightly bubbly and golden brown.
5. Let cool slightly 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
• freshly ground salt and 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 on top.
8. Close the lid of the Cheese Baker and bake for 20 - 25 minutes.
9. Serve with crackers or toasted baguette slices.