Baked Camembert With Dates

Name: Baked Camembert With Dates
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 (4- to 5-inch/10 to 12 cm) wheel Camembert, cut into 1-inch (2.5 cm) pieces; 8 pitted dates, torn into pieces; 1 teaspoon fresh thyme leaves; Piment d’Espelette Oil (recipe follows) or chile oil, for drizzling; Crackers or crusty bread, for serving; 1/2 cup (120 ml) extra-virgin olive oil; 1 teaspoon piment d’Espelette

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Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 5

Cost: $6.41 /serving

Author : Rebekah Peppler

Ingredients

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1 (4- to 5-inch/10 to 12 cm) wheel Camembert, cut into 1-inch (2.5 cm) pieces8 pitted dates, torn into pieces1 teaspoon fresh thyme leavesPiment d’Espelette Oil (recipe follows) or chile oil, for drizzlingCrackers or crusty bread, for serving1/2 cup (120 ml) extra-virgin olive oil1 teaspoon piment d’Espelette

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Instructions

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Step 1

Preheat the oven to 350°F (180°C).

Step 2

Tuck the Camembert pieces into a 4- to 5-inch (10 to 12 cm) ovenproof baking dish and add the dates in the spaces between the cheese. Sprinkle with thyme and bake until the cheese is bubbling, 25 to 30 minutes. Drizzle with the piment d’Espelette oil and serve with crackers or crusty bread.

Step 3

In a small saucepan over medium-low heat, heat the oil until just warmed. Remove the pan from the heat, add the piment d’Espelette, and stir to combine. Set aside to cool and infuse. The oil will keep at room temperature in a tightly sealed container for 1 month.