Saint-Marcellin is a small, mushy cheese from the Rhône-Alps area of France. Weighing about 80g, it has velvety, creamy texture and a fragile nutty flavour. It may be eaten by itself, or heated up for a gooey consistency like Camembert says Tracy Valentina-Wooden, whose recipe for baked Saint-Marcellin Cheese is completely scrumptious!
Recipe for Baked Saint-Marcellin Cheese
Serves 6
6 Saint-Marcellin cheeses at room temperature (Instead use small goat cheese, or small Camembert)
6 slices Prosciutto or Jambon Cru (elective)*
A number of sprigs contemporary thyme
Additional virgin olive oil
Toasted breadcrumbs, about 1 cup (150g/8 oz)
Observe: For the breadcrumbs you’ll want day previous respectable bread (half a loaf), and a small handful of contemporary thyme.
Methodology
Take away the crusts from the bread for finer breadcrumbs. Tear the bread into small items and strip the thyme leaves from the woody stems, then put course of in a processor to make small crumbs however – go away some texture. Tip out onto a baking sheet and place on a low shelf within the oven at 130C/150F/fuel mark 1-2, for about half-hour, or till the crumbs have dried. Take away and allow them to cool. You possibly can retailer them within the freezer for as much as a month.
Take two shallow bowls, pour olive oil into certainly one of a couple of depth of 1cm, and breadcrumbs within the different. Dip every cheese into the olive oil, ensuring all the floor of every is coated with oil, then instantly into the crumbs, once more being positive to coat all the floor.
Place into an ovenproof dish leaving house between every, place a sprig of thyme on high of every cheese, drizzle with olive oil and bake at 190C/380F/fuel mark 4 for round 10 minutes, when the cheeses ought to simply begin to ooze. Serve instantly – scrumptious with a crusty baguette and a inexperienced salad.
*For additional flavour, wrap with Prosciutto or Jambon Cru after you’ve dipped the cheese within the breadcrumbs, drizzle with olive oil and high with a sprig of thyme. Bake as above.
Tracy Valentina Wooden is a meals stylist primarily based in Sydney whose work encompasses social media, editorial, print, video, and tv. Her shoppers embrace world giants in addition to small native producers – and just about every little thing in between, together with a number of seasons as chef de delicacies on the Chateau de Gudanes in southwest France. You will discover extra of her scrumptious recipes at: tracyvalentinawood.com
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