- 1 camembert
- 2 cups baby potatoes
- Half a cup (green) asparagus tips
- Half a cup York ham
- 1 tablespoon chives
- Half a loaf of sourdough bread (or other bread of choice)
- 4 tablespoons olive oil or butter
- 2 eggs
- Preheat the oven to 180 °C. Cook the potatoes for 15 minutes in boiling water with a pinch of salt until they are done. Place the cooked potatoes on the wooden cooking sticks or serve them in a dish with fondue forks.
- Coat the inside of the oven dish with olive oil or butter. Place two slices of York ham in the dish and place the camembert on top. The cheese will settle into the Cheese Baker on its own.
- Cut a criss cross pattern into the top of the cheese. Season it with salt and pepper to taste. Sprinkle the cheese with a little bit of olive oil. Cut the remaining slices of York ham into small, uniform blocks (¼ x ¼ inch). Spread the ham blocks over the camembert.
- Chop the chives. Carefully break the eggs on top of the camembert and season with salt, pepper and ¼ of the chives. Set the Cheese Baker in the middle of the pre-heated oven and bake 15 to 20 minutes.
- In the mean time, slice the bread into 4 x 3/5 x 3/5 inch pieces. In a large bowl, combine the remaining chives with the olive oil, salt and pepper. Mix the bread slices in the olive oil mixture. Place the bread slices on a baking sheet covered with baking paper. When there are 10 minutes remaining on the oven timer, place the sheet in the oven. Turn the slices mid-way through baking. *If the camembert is done, you can leave the bread slices in the oven a little bit longer for extra crunch.
- Blanch the asparagus tips for one minute in boiling water with a pinch of salt.
- Place the Cheese Baker on the base. The tea lights will keep it warm. Serve with the asparagus tips, baby potatoes and bread slices.
Serving suggestion: Place the potatoes and asparagus tips on a plate and pour the melted cheese from the Cheese Baker on top.