Baked Camembert. (MIKE HENSEN/QMI AGENCY)

It’s often some of the simplest of dishes that are the most satisfying. I enjoyed a particularly delightful lunch in an outdoor café in Montpellier, France last month on a perfect, sunny afternoon.

One of the lunch features was baked camembert cheese with a green salad. It was accompanied by slices of delicious bread. The warm creamy cheese was fantastic and a good contrast to the tangy crisp salad.

This was a memorable lunch. To make this at home, the cheese can be baked in a toaster oven, while you assemble the salad.

Baked Camembert with Salad

Ingredients:

• 1 small wheel of Camembert (170 g)
• 4-6 slices of bread
• 5 cups (1L) of mixed salad greens
• 1/2 cup (125 ml) sliced grape tomatoes
• 1/2 c. (125 ml) sliced cucumber
• Pinch of sea salt
• 2 tsp. (10 ml) white or red wine vinegar
• 1/2 shallot minced
• 1/2 tsp. (2 ml) Dijon mustard
• 4 tbsp. 50 ml) extra virgin olive oil
• freshly cracked black pepper

Directions:

Cut the small wheel of Camembert in half crosswise. Place each cut side up in small shallow baking dishes. Bake in a preheated 375F. toaster oven for about 14 to 17 minutes or until starting to bubble around the edges.

While the cheese is baking, combine the greens, tomatoes and cucumber in a bowl. Set aside.

Make the dressing by combining the sea salt, vinegar and shallot in a small bowl. Whisk in the mustard until smooth. Slowly whisk in the olive oil until smooth. Add freshly ground pepper to taste and additional salt if necessary. When ready to serve, drizzle the dressing over the greens and toss well.

Place the baked cheese (in it’s dishes) on a platter. Put the salad to the side along with some fresh bread slices and serve. Serves 4.