Emile Henry Baked Cheese Recipes - Cozy for fall!

Emile Henry Baked Cheese Recipes – Cozy for fall!

Emile Henry Baked Cheese Recipes

Emile Henry Cheese Baker is ideal for preparing cheese to be served hot – melted brie-based appetizers, mini-fondue or French ‘raclette’ style dinner.

Whether it is brie, mozzarella or goat cheese; simply place the cheese in the baker, add sweet or savory garnish, close the lid and put in the oven. Once baked, serve directly in the baker.

With a guaranteed ’Wow’ effect, the cheese—warm throughout and decadently creamy—is ready to spread on toasts or crackers, or pour over steamed veggies and cured meat. Or simply serve as a dip with our homemade crostini, toasted baguette, pita chips and more.

Below find four of Emile Henry’s favorite baked cheese recipes.

Pear & Almond Baked Brie

photo by Emile Henry

Ingredients

1 Brie (or Camembert

1 Sweet William or Abate Pear

3-5 Whole Almonds

5 Hazlenuts

1 TBSP Olive Oil

1 Garlic Cove

A few Sprigs of Rosemary

Instructions

Preheat the oven to 190 C/374 F

Coarsely chop garlic.

In a frying pan, add olive oil and gently fry the garlic, while tossing regularly.

Set aside.

While the pan is still hot, gently toast almonds and hazlenuts.

Peel the pair and cut into 1/2 inch slices.

Place the cheese inside the cheese baker and score the top in a checkered pattern.

Arrange pear slices on top. Then sprinkle almonds, hazelnuts and rosemary sprigs on top.

Bake for 15 to 20 minutes.

Serve immediately with our homemade crostini, baguette bread slices, pita or crackers.

Honey, Apricot, and Rosemary Baked Brie

photo by Emile Henry

Ingredients

1 Brie or Camembert Cheese

3-4 Apricots (firm)

2 TBSP Liquid Honey

2 TBSP Extra Virgin Olive Oil

1 TBSP Extra Virgin Olive Oil

1 TBSP Sunflower Seeds

1-2 Sprigs of Fresh Rosemary

Serve with homemade crostini, toasted baguette and Vegetable Crisps.

Instructions

Preheat the oven to 350 F.

Place cheese in Cheese Baker and score the top in a checkered pattern.

With the tip of the blade, lift the skin in a few places.

Wash, pat dry and cut the apricots into wedges. (Remove the pith.) Place them around the cheese along with some on top.

Sprinkle with sunflower seeds.

Drizzle the honey and olive oil over the top.

Strip the rosemary leaves from one stem and sprinkle them over. Place the other sprig on the top to decorate.

Sprinkle with freshly ground pepper. Close the cheese baker and bake until soft about 15 to 20 minutes.

Serve with our homemade crostini, toasted baguette slices, Raincrisps and crackers.

APPLE & CRANBERRY BAKED CHEESE

photo by Emile Henry

Instructions

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

1 semi-cured sheep cheese, around 140 g/5 oz

1 apple, Boskoop or Gala

1 tablespoon pine nuts

1 tablespoon dried cranberries

3 pinches ground cinnamon

2 sticks cinnamon

3 tablespoons honey

Juice of ½ lemon

3 sprigs thyme

Freshly ground salt  and pepper

Procedure

1. Preheat the oven to 180°C/350°F.

2. Wash the apple, remove the seeds, and cut into thin slices around ½ cm/ ¼ in thick.

3. Roast the pine nuts in a hot pan for 3-4 mins, stirring regularly.

4. Mix the lemon juice with the honey.

5. Place the cheese in the center of the Cheese Baker with the apple slices around it. Add the pine nuts, cranberries and cinnamon, and sprinkle the thyme over the cheese. Season lightly.

6. Pour over the lemon-honey mixture.

7. Close the lid of the Cheese Baker and bake for 20-25 mins.

8. Serve with crackers or toasted baguette slices.

MOZZARELLA MARINARA DIP

photo by Emile Henry

Instructions

PREPARATION: 5 MINS  –  DRAINING: 3H00  COOKING: 25 MINS

Ingredients: FOR 4-6 SERVINGS

3 balls mozzarella (around 125 g/4 ½ oz each)

200 ml tomato sauce

1 tablespoon capers (in vinegar)

10 black olives, stoned

2 sprigs rosemary

Freshly ground salt and pepper

Italian bread sticks to serve

Procedure

1. Put the mozzarella and capers in a sieve to drain for 3 hours beforehand.

2. Cut the olives in half.

3. Preheat the oven to 200°C/390°F.

4. Pour the tomato sauce into the Cheese Baker. Add the olives, freshly ground salt and pepper, and the leaves from one rosemary sprig. Mix together, then place the drained balls of mozzarella on top. Sprinkle the rosemary leaves from the other sprig over the mozzarella.

5. Close the lid of the Cheese Baker and bake for 25 mins.

6. Check the seasoning and serve immediately with bread sticks, for example, for dipping.

TIP: For quicker draining, cut the mozzarella balls  in half or in thick slices.