wrapped with a bow

How’s this for a Hollywood ending to your holidays. Here is the amazing baked cheese recipe that accompanied my saucisson spread from an earlier post.

This is not your typical baked brie. And it couldn’t be simpler to make. The garlic studded triple crème, with a splash of vermouth, bubbles in the oven on a bed of aromatic herbs. And the critical part of the story is that it rests in its little wooden box. But the success of this story line lies in the fact that it is all firmly wrapped with a little bit of twine.

For this baked cheese with crudité pick up an 8- to 9-ounce round of Camembert or Brie. Preheat the oven to 350°F. Remove and discard paper wrapping from the cheese round. Discard wooden lid.

Using butcher’s twine…

Tie twine around outside of bottom of box to ensure it doesn’t open during baking. Don’t skip this step- if you don’t secure the box, the melted cheese will ooze out everywhere while it is baking.

Return the cheese round to the prepared bottom of the box.

Cover a rimmed baking sheet with foil then a piece of parchment paper.

Thinly slice a peeled clove of garlic.

Using a sharp paring knife, make 6 to 8 (1/2- inch deep) slices in top of the cheese round. 

Press the garlic slices into the slits. 

Toss together a few sprigs of rosemary and thyme and drizzle with the olive oil. 

Arrange the herbs in an even layer, just large enough to use as a bed for the cheese round, on the parchment paper–lined baking sheet. 

Place cheese round on the herb bed. (An unwrapped cheese round can also be baked in a small, ovenproof ramekin on top of the herbs.)

Drizzle the cheese round with vermouth.

For the crudité, use leaves of endive…

Radicchio… 

Radishes, etc…

Bake in the preheated oven until cheese is soft and melty, 15 to 20 minutes. 

Serve immediately with crudités and toasted baguette slices or Raincoast crisp crackers.

This simple spread is sure to make your holidays merry and bright.