cheese and crackers

Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas

Baked camembert

camembertor brie, cheese

tbsp vermouth,or dry white wine,

thymesprigs

dried chilli flakes

crackers bread,to serve

Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.

Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.

Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

Set out these buttery savory herb shortbread crackers at the cocktail hour for an elegant alternative to chips.  I've included a pretty customizable menu and place cards to help you set the theme for a brunch or afternoon tea.

Rosemary Parmesan Shortbread

flour

Parmesan cheese

Tbsp rosemary leaves

tsp salt

tsp fresh cracked black pepper

(1 stick) unsalted butter,

herbs

Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor.  Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture.  The process until the dough comes together, this should not take longer than 30 seconds to a minute.  If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.

Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough.  The dough should be smooth and uniform, without dry floury parts.  Knead it with your hands if necessary.  Wrap the disk in the plastic and refrigerate for an hour.

Preheat the oven to 350F

Roll out the dough to about 1/4 to 1/8 thickness.  I do this between two sheets of waxed paper and it works like a charm, no sticking.   If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between.  Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough.   Use a 2 inch round cookie cutter to cut out your circles.  Remove the dough to a baking sheet.  Reform the leftover dough, roll and repeat until all the dough is used.

Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges.  Cool for a few minutes on the pan, then remove to a rack.  The shortbread will firm up as it cools.

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Baked camembert

Rosemary Parmesan Shortbread

Top 2 cheese and crackers recipes from across the web

The most viewed cheese and crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked camembert

Rosemary Parmesan Shortbread

The most viewed cheese and crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine