Strawberries and Cheese
An elegant and delicious presentation of fruit and cheese.
Lightly baking strawberries and camembert (or other soft cheese) is both unusual and a good use for those few remaining berries. I have been making this for many years, having acquired the recipe from I am not sure who or where.
Bread is the casing for the melting cheese. Select a loaf or roll that is slightly larger than your cheese.
The quantity of strawberries and cooking time below refer to a small cheese in a bread roll; increase accordingly for a larger cheese, keeping the cooking temperature lower.
This dish would be suitable for both low calorie and low-fat diets if eaten in small quantities as the major part of the meal.
Ingredients
Preparation: 5 mins Cooking: 20-30 mins Serves: variable
1 camembert*
1 large bread roll or small round loaf**
½ cup whole strawberries
Method
PREHEAT the oven to 130 C/350 F/Gas 2.
SLICE the top off the bread and scoop out the soft inside.
FILL the hollowed-out bread with cheese. (If the cheese sits high above the edge of the bread slice the top of the cheese – you want the surface almost flat to place strawberries on top.)
WRAP the bread and cheese in foil and bake for 15-20 mins. (The cheese will have softened, but should not be liquid.)
REMOVE the strawberries tops.
TOP with strawberries, flat side down, and replace the foil and bake for a further 10 mins. (The strawberries will be warmed but will retain a fresh look.)
COOL for 10-15 mins before serving. (If you serve immediately the cheese will run over the plate.)
Serve
Light lunch with a green salad or as dessert.
Notes
* cheese, select any soft variety.
** select a suitable size loaf and low FODMAP diet a suitable bread.
