Air-Fried Truffle Honey Camembert Bread Bowl
Ingredients
- 1 loaf of bread that fits the circumference of the Camembert and fits in your air fryer. I used a 400g sourdough loaf.
- 1 Camembert
- 2-3 tbsp chutney, I used apple
- 1 tbsp truffle oil
- 1 tbsp honey
- 1-2 tsp fresh thyme leaves
- 1 tsp chilli flakes
- A sprinkle of salt
Garlic butter
- 30g salted butter
- 2 cloves garlic, crushed
- A small handful of chopped parsley
Preparation
Take your loaf and place the cheese on top, in the centre. Carefully cut the bread around the edge of the cheese to form a circle. Do not pierce the bottom of the loaf. Remove the bread and check if the cheese fits. If not, spoon out some of the loaf filling and cut to fit. It should fit snugly.
Spoon the chutney onto the base of the cut hole. Add the unwrapped cheese and press in to fit. Score the top of the cheese with a sharp knife.
Using a bread knife, cut 1 inch slices around the exterior of the loaf, being careful to leave a 1/2 cm of uncut bread around the cheese, this will stop the cheese flooding out.
Add the truffle oil, honey, thyme, chilli and salt to the top of the cheese.
Melt the butter over a low heat and add the garlic, cook for a minute before adding the parsley. Brush this over the exterior of the loaf and into the cuts if you want.
Preheat the air fryer to 160c/320f. Add the cheese and cook for around 13-15 minutes until the cheese is bubbling and the bread is golden and crisp.
Remove, tear off some of the outer bread and dig in.
Notes
This recipe is ready in approximately 15 minutes.
The bread bowl is edible and covered in garlic butter.
