Camembert and Ham Fondue


Preparation: 15min.
Cooking time: 12 min.
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At a glance
1 Camembert cheese
4 thin slices of cured ham
¼ bunch of chervil
¼ bunch flat-leaf parsley
¼ bunch chives
3 stems of basil
1 tsp. thyme leaves
12 medium-sized Charlotte potatoes Spices (Saffron, Cumin, Tandoori mix)


Carefully wash unpeeled potatoes and put them into a cooking pot. Cover with cold water, add salt and bring to a boil. Lower the heat, simmer for 10 - 12 min. and then drain. In the meantime, wash, dry and finely chop the herbs. Mix them in a bowl. Take the camembert out of its box and put into a round, microwave-safe baking dish. Using a knife, cut an “X” into the bottom of the camembert, then heat it in the microwave for 2 min. at the highest power. Use a small spoon to remove a bit of the cheese’s rind. Add 3 T. of the chopped herbs to the cheese. Season generously with pepper and mix the cheese well. Sprinkle the potatoes with the remaining herbs and the spices. Add the ham slices and coat them with melted Cœur de Lion Camembert.
- Change the spices according to your mood! You can use frozen herbs, but avoid dried herbs since they are less flavorful.
You can use: Packaged or frozen fresh herbs