Cooking time: 15 min – Preparation time: 15 min – Serves: 6
Ingredients
2 large farmhouse camemberts
200 g baguette
100 g soft butter
2 garlic cloves
4 sprigs of parsley
Salt, pepper
Preparation:
1. Remove the camemberts from their boxes. Soak the boxes in cold water for 15 minutes. Keep the cheeses in the fridge during this time.
2. Grate the garlic and finely chop the parsley. Add them to the butter and spread onto thin slices of baguette. Cut the bread slices in half and thread them onto skewers. Place the camemberts back in their boxes and trim the white paper flush with the cheese, then close the lids.
3. Place them on the side of the Kokko (after cooking meat, this is ideal) and cook for 15 minutes. At the same time, grill the garlic bread skewers for 5 minutes on each side. At the end of cooking, add a pinch of salt.
4. Serve the camemberts with the bread skewers and a green salad on the side.
