"The name of Camembert had struck him all the more probable in that this cheese, being universally known, there was no call to be surprised that a marquisate of such glorious reknown should have been derived from it, unless it were that of the marquisate which had lent its celebrity to the cheese."
please try this recipe and, in this case, the name of the cheeses will be forever remembered!
a boulangerie in Paris
fresh figs, lardon, and camembert
4 ripe figs, halved
1 cup lardon, (this is cured pork belly or bacon cut into large julienne)
4 sprigs of thyme
4 large vine leaves
4 x 1.5 cm slices of camembert
1 tablespoon fresh chives
salt and fresh ground black pepper
walnut oil
place the vine leaves on a board, and place the fresh figs and chives in the center of each leaf. place the camembert on top and drizzle with the oil and season. fold the leaves over, brush with more oil and leave to rest for a t least two hours in the fridge.
when ready to serve, heat a saute pan and fry the lardon
sear the leaf wrapped packages of cheese and figs and serve warm garnished with the crispy lardon
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