Baked Epoisse with Tomato Chutney by M . Kuehn

posted in: RECIPES 0
As food porn goes, this is just utterly obscene.
Having never baked an Epoisse before, (Camembert yes) I thought I’d give it a whirl. OH MY GOD. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) some very good bread and a handsome beast. A creamy, gooey, luscious oozing plate of yumptiousness.

Loosen the join of the box in which the Epoisse is sitting. Wrap loosely in foil and bake for eight minutes on 200oC. Et voila!

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