Cooking time: 15 min - Preparation time: 15 min - Serves: 6
Ingredients
2 fine farmhouse Camemberts
200 g baguette
100 g soft butter
2 cloves garlic
4 sprigs parsley
Salt, pepper
Preparation:
1. Remove the Camemberts from their tins. Soak the tins in cold water for 15 minutes. Return the cheeses to the fridge during this time.
2. Shave the garlic and finely chop the parsley. Add to the butter and spread on thin slices of baguette. Cut the bread slices in half and thread onto skewers. Put the Camemberts back into their tins and cut the white paper flush with the cheeses, closing the lids.
3. Place them on the side of the Kokko (after cooking meat, this is perfect) and cook for 15 minutes. At the same time, cook 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.
