Baked Camembert and Strawberries with Balsamic Vinegar Glaze by Mandy Wrangles

We have this serious glut of strawberries going on at our place right now. I know, I know. Tough problem to have, right? Well, it’s not really a problem. I can tell you there’s not many of those delicious red berries going to waste. Our patch is netted, so we’re not sharing too many with the local wildlife (here it’s not just the insects and the birds, but reptiles like blue tongue lizards and baby skinks as well).

The chickens are getting the few imperfect ones, and the rest are either scoffed on the spot by my kids, or actually making it to the kitchen. I have a couple of strawberry recipes for you – this first one is a simple savoury dish to serve with friends as an entrée or snack over drinks.

What You Need:

• 3/4 cup of fresh strawberries, half some of them, dice the rest.
• 1 round of camembert cheese. Like everything, buy the best you can afford. For this recipe, it’s best (but not essential) to buy one that comes in its own box.
• Balsamic glaze (found in the salad dressing isle of your supermarket).
• Bruschetta or crusty bread to serve.
• Pancetta or prosciutto to serve.

How it’s Done:

If you’re lucky enough to purchase a Camembert in its own box, all you need to do is remove it, and any plastic packaging. Score the top of the rind with a sharp knife in a criss-cross pattern, about half a centimetre deep. Then pop it back in box, without the lid.

Push the strawberry halves into the scored rind, sprinkle the diced pieces on top, reserving a few to keep fresh to serve,

Bake for around 12 – 15 minutes in a pre-heated oven at 180 degrees C, until cheese is melted through – beware of over-baking though. Camembert has a habit of re-setting if it over cooks.

To serve, place on a cheese platter, drizzle with plenty of balsamic glaze. Add crusty bread and prosciutto if desired. Sounds like a strange combination – but it’s delicious!

If you don’t have a Camembert round in its own box – I didn’t – don’t despair! Cut a square of baking paper, and another of foil. Place the baking paper on top of the foil, the unwrapped cheese on top of that, and, holding firm, tie it with kitchen twine.

This helps to keep the Camembert in shape and stop any leakage of hot oozing cheese all over your oven tray. You should be able to see where I’ve tied the twine in the ‘before’ photo here. Otherwise, prepare and serve exactly the same way.