Kevin Dundon's breaded baked camembert and pesto: Today

Method

1. Preheat the oven to 200ºC.
2. First, place the boiled potatoes on a baking tray. Drizzle with olive oil and place in the oven for 20 minutes until golden brown.
3. Remove all inner packaging from the cheese.
4. Slice the cheese in half.
5. In a small bowl, combine the mascarpone, pesto and confit garlic.
6. Spoon the mixture on one half of the cheese and place the second piece of cheese over.
7. Dip the cheese in flour, then in the beaten egg then in the breadcrumb to create a light crust all around.
8. Place in in a small cast iron oven dish or an oven proof ceramic dish to fit the cheese.
9. Sprinkle thyme, rosemary over if desired.
10. Sprinkle black pepper and salt.
11. Bake in the oven for 10-15 minutes or so, keeping an eye until the cheese is warmed and melted in the centre.
12. Remove from the oven. Cut into the cheese and peel back the rind, dip in the bread and serve with the warm potatoes and with some onion relish!
13. Enjoy while piping hot.

Chef Tips:

1. Chill before baking for a perfect melt
After coating the Camembert in flour, egg, and breadcrumbs, place it in the fridge for 15–20 minutes before baking. This helps the crust set and prevents the cheese from leaking out too quickly in the oven.

2. Don't overbake — timing is everything
Bake just until the centre is soft and molten (about 10–15 minutes). Overbaking will cause the cheese to burst and lose its creamy texture. Gently press the top — it should feel soft but still hold its shape.

3. Crisp potatoes for contrast
Make sure the boiled potatoes are well-dried before roasting. A hot oven (200°C) and enough space on the tray to ensure they turn golden and crisp, giving the perfect contrast to the rich, melted cheese.