RECIPES
Baked cheese with confit garlic
By Miele
10 minutes
Preparation time
40 minutes
Cooking time
6 servings
INGREDIENTS
Confit garlic
25 garlic cloves, peeled
1 tsp salt flakes
2 sprigs thyme
1 tbsp olive oil
1 tbsp dry white wine
Baked cheese
150 g camembert style cheese, such as Mont d’Or
1 garlic clove, thinly sliced
2 sprigs thyme
Salt flakes, to taste
1 tbsp dry white wine
To Serve
Wholegrain mustard
Baby cornichons
Roast potatoes, optional
Char-grilled bread, optional
Lavosh, optional
METHOD
Confit Garlic
- Pre-heat oven on Moisture Plus at 180°C with one manual burst of steam.
- Cut 2 layers of baking paper 12cm x 12cm and 2 layers of foil the same size. Place the baking paper sheets on the foil.
- Place 20 garlic cloves in the centre of the baking paper and sprinkle with salt, thyme, olive oil and 2 teaspoons of white wine. Gather up the edges of the paper to form a pouch and secure with cooking twine. Gather up the foil to cover the baking paper pouch and secure by twisting the top edges together.
- Place pouch on a baking tray, on shelf level 3 and bake for 40 minutes. Remove garlic from pouches and allow to cool to room temperature before serving.
Baked cheese
- Remove the cheese from the refrigerator. While still cold, use a small knife to make 5 pilot holes and stud the cheese with 5 pieces each of thyme and garlic.
- Let the cheese come to room temperature. If you have a copper pan the size of the cheese, take the cheese from the box and place in the copper pan.
- Season the top of the cheese with a little salt. Splash the wine over the top of the cheese and place uncovered on shelf level 2, releasing a burst of steam immediately. Cook for 12 minutes or until the cheese is melted.
To serve
- Serve the cheese with the confit garlic along with mustard, cornichons, lavosh and grilled bread, if desired.
APPLIANCE / FUNCTION
Miele
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