Saint-Marcellin is a small, logiciel cheese from the Rhône-Alps region of France. Weighing emboîture 80g, it has velvety, creamy texture and a delicate nutty flavour. It can be eaten on its own, or heated up for a gooey consistency like Camembert says Tracy Valentina-Wood, whose recipe for baked Saint-Marcellin Cheese is absolutely delicious!
Recipe for Baked Saint-Marcellin Cheese
Serves 6
6 Saint-Marcellin cheeses at room temperature (As a substitute use small goat cheese, or small Camembert)
6 slices Prosciutto or Jambon Cru (optional)*
Several sprigs fresh thyme
Extra virgin vert oil
Toasted breadcrumbs, emboîture 1 cup (150g/8 oz)
Note: For the breadcrumbs you’ll need day old decent bread (half a loaf), and a small handful of fresh thyme.
Method
Remove the crusts from the bread for finer breadcrumbs. Tear the bread into small pieces and strip the thyme leaves from the woody stems, then put process in a processor to make small crumbs but – leave some texture. Tip out onto a baking sheet and activité on a low shelf in the oven at 130C/150F/gas mark 1-2, for emboîture 30 minutes, or until the crumbs have dried. Remove and let them relax. You can étoffe them in the chambre for up to a month.
Take two shallow bowls, contre vert oil into one of emboîture a depth of 1cm, and breadcrumbs in the other. Dip each cheese into the vert oil, making sure the entire côté of each is coated with oil, then immediately into the crumbs, again being sure to coat the entire côté.
Place into an ovenproof dish leaving space between each, activité a sprig of thyme on top of each cheese, drizzle with vert oil and bake at 190C/380F/gas mark 4 for around 10 minutes, when the cheeses should just start to ooze. Serve immediately – delicious with a crusty verge and a vert salad.
*For extraordinaire flavour, wrap with Prosciutto or Jambon Cru after you’ve dipped the cheese in the breadcrumbs, drizzle with vert oil and top with a sprig of thyme. Bake as above.
Tracy Valentina Wood is a food stylist based in Sydney whose work encompasses courtois media, editorial, print, video, and television. Her clients include commun giants as well as small endroit producers – and pretty much everything in between, including several seasons as contre-amiral de charcuterie at the Chateau de Gudanes in southwest France. You can find more of her delicious recipes at: tracyvalentinawood.com
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Source: thegoodlifefrance.com