If you're lucky enough to find a wheel of cheese in its wooden casing, carefully remove the cheese and any paper, then line the case with baking paper. Place the cheese back inside and bake.
Baked cheese with rosemary and poppyseed crackers
Australian Gourmet Traveller recipe for baked cheese with rosemary and poppyseed crackers.
- Serves 6
- 30 mins preparation
- 30 mins cooking plus resting
Ingredients
- 1 round white-rind cheese (about 400gm), such as Camembert or Brie
- 60 ml chardonnay
- 1 garlic clove, thinly sliced
- 5 small rosemary sprigs
Poppyseed crackers
- 200 gm plain flour, sieved (1 1/3 cups)
- 50 gm wholemeal flour, sieved (1/3 cup)
- 1 tsp baking powder
- 30 ml extra-virgin olive oil, plus extra for brushing
- 2 tbsp poppyseeds
Method
Main
- 1For poppyseed crackers, combine flours and baking powder in a bowl with 1 tsp fine sea salt. Mix in olive oil and 120ml water, and bring together with your hands. Knead lightly to form a smooth dough, pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Preheat oven to 220C. Divide dough into 2 pieces and roll out each on a floured work surface to 2mm thick. Cut into rough 3cm-width triangles and transfer to trays lined with baking paper. Brush with olive oil, season to taste, scatter with poppyseeds and bake in batches until golden and crisp (6-7 minutes). Transfer to a wire rack and cool.
- 2Reduce oven to 200C. If your cheese has no case, place it in a baking dish or large ramekin that it fits snugly. Place on a tray lined with baking paper, pierce top of cheese 5 times with a small sharp knife, stud each hole with a slice of garlic and a sprig of rosemary, drizzle with wine, and bake until the cheese is slightly golden and very soft (10-12 minutes, depending on the type of cheese). Cool slightly and serve with poppyseed crackers.
