Baked Camembert with Croutons and Caviar
2 servings
20 minutes
Baked camembert with croutons and caviar is a true delight for gourmets, combining the sophistication of French cuisine with rich flavors. Camembert, known for its delicate texture and distinctive aroma, becomes even creamier and gooier when baked. Crispy baguette slices infused with Provençal herbs and butter add contrast, while red caviar gives the dish an exquisite salty note. This dish is perfect for special evenings, romantic dinners, or festive gatherings. Historically, camembert is one of the most famous French cheeses that originated in Normandy in the 18th century. Combined with caviar, it acquires a modern sound, turning into a gastronomic masterpiece. Serve baked camembert hot, enjoying its gooey consistency and rich flavor.
1
Toast the bread slices in a pan without oil for 3-4 minutes on both sides.
- Demi-baguette (ficelle): 1 piece
2
Place the Camembert in a mold lined with foil.
- Camembert cheese: 125 g
3
Melt butter in the microwave.
- Butter: 4 tablespoons
4
Spread butter on the crackers and season with Provencal herbs.
- Butter: 4 tablespoons
- Herbes de Provence: to taste
5
Grease the camembert with the same oil and sprinkle a little pepper.
- Butter: 4 tablespoons
- Ground black pepper: to taste
6
Send to a preheated oven at 180 degrees for 10 minutes.
- Camembert cheese: 125 g
7
Place caviar on the camembert and serve.
- Red caviar (salmon roe): 150 g
