Baked Camembert Bread Board

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C and line a medium-large square baking tray.
2. Take the Camembert out of the fridge and let it rest at room temperature for at least 30 minutes. Place the whole wheel in the centre of the tray.
3. Sift the flour and salt together, then fold in the yoghurt with a spatula until a dough forms.
4. On a floured surface, knead the dough by hand for 5-8 minutes. If it is too sticky, add flour a little at a time while kneading.
5. Roll the dough into a square about 1 cm thick.
6. Spread the basil pesto generously over the dough.
7. Drain the sundried tomatoes, slice them thinly and layer them over the pesto.
8. Sprinkle the grated cheddar on top, then roll the dough up from one end to the other.
9. Cut the log into 4-5 cm thick pieces and pack them tightly around the Camembert wheel.
10. Brush the buns and the Camembert wheel generously with the melted garlic and parsley butter.
11. Bake for 30-35 minutes, until the buns are golden and the Camembert is soft and melted.
12. Cut around the edge of the Camembert with a sharp knife, lift off the rind, and serve the gooey centre with the bread.

Summarized from Foodies of South Africa's video. Watch it for the details.

More recipes with

CheeseCreamCheddar cheeseSun dried tomatoCamembert