Bacon-wrapped camembert: weave bacon into a mat, stuff a halved camembert with garlic, honey and herbs, wrap it tight in the bacon and bake at 180°C for 25 minutes until crisp outside and molten inside.
Instructions
- 1
Lay out parchment paper. Arrange bacon strips in a criss-cross weave pattern (alternating over-under) to form a square bacon mat.
- 2
Cover the weave with another sheet of parchment and roll with a rolling pin to press the strips together tightly. Peel back the top parchment.
- 3
Slice the camembert wheel in half horizontally. Stuff the middle with sliced garlic, a drizzle of honey, and Italian herbs.
- 4
Close the camembert back up and place it in the center of the bacon weave. Wrap the bacon tightly around the cheese, folding all sides in.
- 5
Bake at 180°C / 350°F for about 25 minutes until the bacon is crispy and the cheese inside is gooey.
25:00 - 6
Garnish with green onions. Slice and serve immediately while the cheese is still melted.
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Frequently Asked Questions
How do I make the bacon weave?
Lay strips in a criss-cross over-under pattern to form a square mat, then press it flat with a rolling pin between parchment so it wraps tightly without gaps.
How do I know when it is ready?
About 25 minutes at 180°C: the bacon should be crisp and golden and the cheese soft and molten inside. Give it a minute to settle, then slice and serve hot.
Can I serve it later?
It is best straight away while the centre is gooey. If it firms up, a few minutes back in the oven re-melts the camembert — do not microwave the bacon.