Camembert Fondue with Herb Pittas

Camembert Fondue with Herb Pittas

Camembert Fondue with Herb Pittas

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
8
Servings
2-4 as a lunch or starter
Mouth-watering camembert, drizzled with olive oil and sprinkled with Thyme, which is then baked in the oven whole, until soft and gooey in the centre. Served with crispy toasted pittas also flavoured with olive oil and Thyme. A delicious starter or lunch dish.
Ingredients
  • 1 camembert wheel

  • 1 teaspoon olive oil

  • 1 teaspoon Thyme

  • For the Pitta dippers:

  • 4 white pittas

  • 1 tablespoons olive oil

  • 2 teaspoon Thyme

  • Schwartz Sea Salt and Black Pepper to season

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Remove the plastic wrapping from the cheese and place the cheese in its wooden box, or alternatively wrap in greaseproof paper. Drizzle with olive oil, season and sprinkle over the Thyme.
  • 3 Bake in the oven for 10-12 minutes.
  • 4 Meanwhile, cut the pittas into strips and split in half so they are just one layer thick. Drizzle with olive oil, season and sprinkle over the Thyme.
  • 5 Bake the pittas in the oven for 10-12 minutes until the cheese has melted and the pittas are crispy.
  • 6 Also delicious served with roasted vegetables.