CAMEMBERT AND GARLIC DOUGH BALLS RECIPE BY TASTY
Here's what you need: camembert cheese, salt, dried thyme, dried rosemary, bread flour, instant dry yeast, salt, warm water, olive oil, butter, garlic, dried parsley, pomegranate seed, fresh rosemary
Provided by Ellie Holland
Categories Appetizers
Yield 20 balls
Number Of Ingredients 14
Steps:
- For the dough balls, mix together the flour, yeast, and salt in a large bowl.
- Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
- Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
- Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
- Leave to rest for 1 hour.
- On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
- Roll the dough into balls and dot around the lid to make a wreath-shape.
- Cover and leave to rest for 30 minutes.
- Pre-heat the oven to 180°C (350°F).
- Mix the butter, garlic, and parsley together and coat over the dough balls.
- Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
- Bake for 15 minutes.
- Garnish with the pomegranate seeds and rosemary sprigs.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 15 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
BACON AND CAMEMBERT PULL-APART GARLIC BREAD RECIPE BY TASTY
Here's what you need: round sourdough loaf, camembert cheese, butter, fresh parsley, garlic, bacon
Provided by Zach Dresler
Categories Appetizers
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the camembert into thick matchsticks.
- Make deep, thick slits into the bread without cutting all the way through, about 90% down is good.
- Rotate the bread 90° and make more cuts, 90% through again, creating little sticks of bread that are all held together by the crust at the bottom.
- Combine the butter, parsley and garlic.
- Stuff camembert in between the bread sticks.
- Drop the cooked bacon bits over the bread, pushing some of them down into the cracks.
- Drizzle butter evenly over the bread.
- Bake for 18-20 minutes until the camembert is melted and the top of the bread is crusty.
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 26 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams
BAKED CAMEMBERT WITH BACON-WRAPPED BREADSTICKS
Gooey, melted cheese and crispy, golden bread make a stunning centrepiece to share with friends over drinks or as a dinner party starter - make ahead for fuss-free entertaining
Provided by Sarah Cook
Categories Buffet, Canapes, Snack, Starter
Time 1h
Yield Serves 8-10 as nibbles, 4-5 as a starter
Number Of Ingredients 8
Steps:
- Mix together the flour, yeast, mustard powder, 11/2 tsp fine salt, the sugar, thyme leaves and 1/2 tsp freshly ground black pepper. Stir in 250ml lukewarm water, use your hands to bring together into a dough, then knead for 10 mins on a clean surface until it is smooth and elastic. If you have a tabletop mixer with a dough hook, use this instead and 'knead' for just 5 mins. Sit the dough in a large, clean bowl, cover with oiled cling film and leave at room temperature for about 1 hr until doubled in size.
- Heat oven to 190C/170C fan/gas 5 and line your largest baking tray with baking parchment. Sit the lid of your boxed camembert in the centre of the tray.
- Knead the dough back into a smooth ball, then use your fingers to make a hole through the centre. Steadily stretch the doughnut shape into a large ring until the centre hole is large enough to fit around the lid. The best way to do this is to swing the dough around your fingers, then hand, like a hula-hoop.
- Sit the dough ring on the tray around the box lid. Use kitchen scissors to snip the dough ring into 20 strips, from the outside in, but leave a few millimetres of dough still connecting the strips together around the lid in the centre. If using the ready-to-eat pancetta slices, halve each one lengthways. Twist one of the 20 dough strips to make it longer and thinner like a breadstick, then wrap a pancetta slice in a spiral around it. Repeat with all the dough strips.
- Your breadsticks might look a little higgledy-piggledy at the moment, so use kitchen scissors to snip the ends off any that need it to make an even, round shape, if you like (see tip below). Brush with a little light olive oil and bake for 15 mins.
- Meanwhile, unwrap the camembert and top with the thyme sprigs. Brush with olive oil and sprinkle with a little more black pepper. Remove the breadsticks from the oven and sit the cheese inside the box lid, then bake for another 5 mins until the bread is golden and crispy, and the cheese molten.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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- Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs.
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