Brussels sprout bathed in French melted cheese
We like melted cheese very much. During winter, we often enjoy additional calories without any remorse.
Ok, ok, I’ve been busted 🙂
- 250 gr Camembert cheese (or some other melted cheese)
- 200 ml of cooking cream
- 50 gr of grated Parmesan cheese
- a bit of white pepper
- 100 gr of prosciutto or bacon
- 300 gr of brussels sprout
- water and salt for blanching
- toothpicks to keep the bacon in place
- Pour water and some salt into a pot, heat it on the stove and bring to boil.
- Clean and wash the brussels sprouts and put them into boiling water for about 4 minutes. Then, take them out and shock them with cold water so that they don't lose their green color.
- Dry the brussels sprouts, wrap every piece in bacon or prosciutto, put them in place with a toothpick so that they don't unwrap during backing, and bake at 180°C for about 20 minutes. Adjust the baking time to your conditions, which depend on the size of the package.
- While the brussels sprouts are baked in the oven, we will prepare the melted cheese in which we will bathe the brussels sprouts.
- Pour the cooking cream into a separate pot and bring it to a boil. Add the shredded Camembert cheese (scrape a bit of its crust) or some other melted cheese to your taste (blue, Gauda, sandwich cheese, Raclette, Brie, etc.)
- Wait for the Camembert to melt, add Parmesan cheese and white pepper and mix it into a homogeneous mixture.
- Once you have melted the cheese and baked the brussels sprouts with bacon, that is prosciutto, you can serve this delicacy.
The truth is…while we’re eating we don’t have a guilty conscience…but when we can’t breathe because of how much we ate…that’s a different story 🙂
If you like melted cheese…the one that you can stretch all the way to the ceiling, you can already find one recipe here.
This is where I remind you not to forget about the famous oven potatoes but in a French way.
This is another recipe and a bit more about original French cheeses. This time, we’ll talk about Camembert from Normandy.
Camembert de Normandie
It’s good to know that the original Camembert cheese with the big C comes from Normandy. This is why on every box that has Camembert made according to the original French recipe, it says Camembert de Normandie.
All the rest are no name, so to speak 🙂
All the French cheeses are made from two types of milk, pasteurized or fresh. There are fewer cheeses made from fresh milk because the technology is more complicated.
This Camembert is one of them. Cow, soft cheese with a moldy crust made from fresh milk. Its origin dates back to 1867. What a tradition that is for the French Camembert.
The longer the tradition, the more special the taste. It has been brought to perfection.
If I compare it with a regular Camembert cheese which I can find at the supermarkets, this one from Normandy has more intensity in taste.
You can definitely eat it at the end of lunch or dinner, as the French would do. Or if you are more like me, you can dive into some kind of cheese whenever you are hungry, no matter if it’s lunch or dinner.
You can melt it like this with some vegetables.
For me, the best is brussels sprout, and you’ll see why.
Brussels sprout and melted cheese
This is the „One-Pot Recipe“, as some would call it. I mean, almost. There are just a couple of ingredients and 20 minutes of preparation.
You need brussels sprout, which you need to clean and blanch in boiling water for 3-4 minutes. Then, you need 250 gr of Camembert cheese, 200 gr of cooking cream, 50 gr of Parmesan cheese, and a bit of white pepper. You will not need salt.
You also need some bacon or prosciutto. The trick is to choose bacon or prosciutto that’s not too salty because by baking them you will get the additional salt. So, you might end up with a dish that’s too salty.
If you don’t have Camembert cheese, you can substitute it with any other melted cheese (soft cheese).
The purpose here was to introduce you to some of the French cheeses you need to try when you get the chance.
Now, let’s take a look at the entire recipe down below.