Camembert with Honey and Thyme

On April 28 we celebrated Marie Harel birthday! No clue? Just look at the photo on this post and thank her! Yeah! Marie Harel invented the Camembert cheese, a jewel created in the region with the same name in Normandie, France. I love this cheese and that is why today’s post is in honor to this noble and intelligent woman!

I believe you know, by now, that a perfect plan for me is to invite some friends at home and offer some drinks and appetizers…

And that’s why I just love this thing Chilean people have about inviting people to their houses and make a party. In Brazil, of course, we also love to invite our friends, but it is usually something more formal… like a proper dinner. This does not mean we don’t party between bottles, glasses and a good conversation.

But here in Chile there is more. There is the culture of “carrete” (the way they call a party)… Everyone takes some alcohol, there are appetizers, loud music, real party. I love it!

So… I’ve been developing some easy appetizers, good ones! I like what they usually have, like cream cheese with soy sauce (a classic very well known around here) – but I’m quite sure we can do better!

This camembert is easy, effortless and there is no need for previous preparation or cooking. Perfect for those days when we decide to make a “carrete”, out of nothing! And perfect to celebrate Marie Harel’s 256 years old!

Camembert with Honey and Thyme

1 camembert (7 oz)

1 tsp olive oil

2 tbsp honey

3 thyme sprigs (leaves only)

Preheat the oven at 400 degrees. Lightly cut the top of the cheese, making diamonds. Drizzle the olive oil, cover with honey and, finally, thyme leaves. Take to the oven for 10 to 15 minutes, until the honey start to brown (be careful not to burn it). Serve with toasts.