Baked Camembert & Serrano Pintxo Recipe
Make Baked Camembert & Serrano Pintxo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pintxo base
Baked Camembert
Topping & garnish
Method
Pintxo base
- 1
Slice and toast bread
Preheat oven to 200°C (400°F). Slice the baguette into 12 slices about 1/2 inch (1.2 cm) thick. Arrange slices on a baking sheet. Brush one side of each slice lightly with 2 tbs olive oil and spread a thin layer of the softened butter on the other side. Toast in the oven for 6–8 minutes until edges are golden and crisp. Remove and let cool slightly.
Baked Camembert
- 2
Prepare cheese
If the Camembert is in a wooden box, remove any paper wrap and place the cheese back into the box (lined with parchment if desired) or into a small ovenproof dish. Score a shallow cross or make 4 shallow slits across the top rind with a sharp knife so flavors penetrate.
- 3
Flavor and bake
Preheat oven to 200°C (400°F) if not already hot from toasting bread. Thinly slice the garlic clove and tuck slices into the slits. Scatter thyme leaves on top, drizzle 1 tsp honey over the cheese, and grind 1 tsp black pepper over the surface. Bake on a baking sheet for 12–15 minutes, or until the center is gooey and the rind is puffed but not split. Remove from oven and let rest 2 minutes.
Assembly & garnish
- 4
Assemble pintxos
Using a small spoon, place a generous spoonful of the melted Camembert onto each toasted bread slice (reserve any remaining baked cheese for extra servings). Fold each slice of Serrano ham into a rosette or tear into pieces and place one on top of the cheese on each slice. If using cornichons or pickled peppers, halve them and place one piece on each pintxo for acidity.
- 5
Finish and serve
Sprinkle the assembled pintxos with chopped parsley and a little lemon zest to brighten flavors. Serve immediately while the cheese is warm and melty. Offer extra spoonfuls of the baked Camembert on the side for guests to add more if desired.