In France we got to try so many wonderful different cheeses. Some I was familiar with, some I was enjoying meeting for the first time. Camembert was a new cheese for me and I knew I had to recreate it at home in this Camembert Cheese Dip in a biscuit bowl.
For those of you who are not familiar with Camembert, it is a French cheese that I would say is a cross between brie and a blue cheese. It has a firm rind and a creamy center just like brie does. I even baked it just like I would bake a brie! The flavor itself is much stronger than brie though. I equate it with a blue cheese flavor. It has that robust, bite to it.
Roll out canned biscuts so that they form a flat sheet.
Place camembert in the center of the biscuit sheet.
Spread your favorite type of jelly over the top of the camembert. I used a Syrah jelly made locally because I was serving this appetizer at a wine night, but you can use any kind.
Carefully fold the edges over the cheese & jelly. Make sure that it is nice and snug, then pop it into the oven.
Remove the bundle of cheesy goodness from the oven when the biscuit exterior has started to brown. You should be able to peep in to see the molten cheese and jelly inside.
This part was tough for me, because it looked so pretty, but go ahead and rip chunks of biscuit away, (dipping as you go, of course) to reveal the gooey insides!
Pretty much tastes good dipped in this. I used dried persimmons, carrots, mini sausages, and crackers to give a variety of salty and sweet dipping options!
The biscuit acts as an edible bowl. Rip off biscuit and dip as you go, being careful not to eat too much biscuit until the end.
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