Recipes in cheese! Discover another way to fall in love in the aperitif
Emile Henry has brought out a beautiful ceramic cheese dish designed to bring us much joy at the table. They call it Cheese Baker , and apart from being able to store brie or camembert cheeses in it once you have opened them, what is really gratifying is taking advantage of it to cook your cheeses. Yes, cook them, so that you get delicious melted and seasoned cheeses at the perfect point to dip or enjoy with a bit of bread.
In the Cheese Baker you can bake all kinds of cheeses, from soft to semi-hard, both in the oven and in the microwave.
As a quick option , you can make a very quick 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 making big adventures either), we can flavor the cheese using vegetables, garlic, flavored oils, spices, nuts... And also accompany the cheese with toast of space breads, grilled or grilled fruits or vegetables, toasted olive focaccia strips... The possibilities really are endless.
Today, to start to inspire you and get the most out of Cheese Baker, I bring you three recipes that you can make with it, a camembert with walnuts and honey, a sweet variation of this first recipe that I think you will love and finally some marinated mozzarella balls and made in the cheese baker that is ideal for spreading with bread. I hope you enjoy them!
Baked camembert or brie with walnuts and honey
Ingredients
- 1 soft, ripe Camembert or Brie
- 2 tbsp of liquid honey
- 120 g of chopped walnuts
- 2 tbsp of extra virgin olive oil
- 1 - 2 sprigs of fresh thyme
- 1 pinch of freshly ground pepper
- Toast, whole grain crackers or baked potato as a side
Preparation
- Preheat the oven to 180ºC.
- Place the cheese in the Emile Henry Cheese Baker and with a knife make cuts on the surface of the cheese in a grid pattern.
- With the tip of the knife, lift the rind from the cheese into a few squares and place the walnuts on top.
- Pour the honey and olive oil over the cheese with nuts.
- Sprinkle the pepper on top and add the fresh thyme.
- Close the Cheese Baker and bake for 15 - 20 minutes.
- Serve it with toast, crackers or potatoes.
NOTE! You can make a variation of the previous recipe as follows:
Replace the honey with 2 tablespoons of maple syrup, 2 tablespoons
brown sugar and 1⁄2 tablespoon cinnamon.
After scoring the top of the cheese, drizzle the oil over the top and sprinkle with the ground pepper. Place the lid on the Cheese Baker and bake until soft, about 15-20 minutes. Remove from the oven and let cool with the lid on for about 5 minutes.
While the brie is cooling, heat the maple syrup, along with the brown sugar and cinnamon over low heat in a small saucepan. Stir until the sugar has dissolved, then add the nuts.
Open the Cheese Baker, place the syrup you have prepared on top of the cheese and serve.
And if you want to finish enjoying this delicacy in the sweetest way, serve with some apple slices (sprinkle them with lemon juice so they don't fade). It all ends up being an absolutely delicious combination.
Mozzarella Marinade
Ingredients
- 3 Mozzarella balls of 125g each
- 200 ml fine tomato sauce (tomato coulis)
- 1 tbsp capers (in vinegar)
- 10 black olives
- 2 sprigs of rosemary
- Salt
- freshly ground pepper
- Italian bread sticks for serving
Preparation
- Put the Mozzarella and the capers in a sieve or a cotton mesh , to drain for 3 hours.
- Cut the olives in half.
- Preheat the oven to 200ºC.
- Pour the tomato sauce into the Cheese Baker . Add the olives, freshly ground salt and pepper, and add the leaves of a sprig of rosemary. Mix and place the drained mozzarella balls on top. Sprinkle the rosemary leaves from the other sprig on top.
- Close the lid and let it cook for about 25 minutes.
- Serve it immediately with some toast or with tomato bread - you'll love that contrast, and it's even a perfect breakfast.
Note: For faster drainage, cut the mozzarella balls in half or into thick slices.