|Crispy and golden bread with melted aromatic camembert cheese dip makes a fabulous centerpiece prepare for a cocktail gathering or a dinner party starter. Camembert cheese with pancetta breadsticks a popular sharing dish, and everyone will enjoy it as a savory starter course. Make this next time you have friends over, and you will get high on their excellent praises.|
|This incredible baked camembert with pancetta breadstick twists is super easy, simple, and quick.|
The combination of flavorful pastry, crispy, juicy pancetta, and the creamy soft cheese dip is mouthwatering and heavenly.
In a large bowl, mix the white flour, yeast, 1 ½ teaspoon salt, sugar, dried thyme powder, and freshly ground black pepper. Stir in 250 grams of lukewarm water and whisk until it starts to clump.
Now use your hand to shape it into a dough, knead it for 10 minutes on a clean, lightly flour-dusted work surface. Continue till it’s smooth and elastic.
You can also use a food processor to mix these ingredients instead of kneading them. Clean the excess in the bowl, drizzle some olive oil, and place the ball-shaped dough.
Cover with a towel and rest at room temperature for almost one hour until it doubled in size.
Preheat the oven to 390ºF (200ºC). Then line a baking sheet with parchment paper and set it aside.
Sprinkle some flour on your working surface, place the dough and knead it for two more minutes. Divide the dough into two even pieces. Now with a rolling pin, roll them into two similar-sized circles.
Lay one of the flattened pastries on the baking sheet. Now place the camembert cheese in the middle of the dough, still in its wooden nest. Then brush the rest of the pastry with English mustard thoroughly.
Start at the top of the camembert cheese, and place the pancetta’s strips from the camembert’s edge to the outside of the pastry. Do the same with the remaining pieces, all around the cheese in a full circle. Leave a small amount of pancetta placing over the edge of the pastry circle.
Cut a hole in the middle of the other piece of pastry, at the same measurement of the camembert cheese. Gently place the second pastry over the pancetta slices, press it down around the edges near the cheese and seal it down underneath.
Now with a sharp knife or kitchen scissor, cut in between the pancetta strips until you have enough strips starting from the cheese to the circle’s outer edges. Now carefully twist the slices around a few times and put them down on the baking sheet as flat and as straight as you can. Once you twist them, all trim the tips for a nicer look.
Make a few criss-cross cuts on top of the camembert cheese, and stick in some fresh garlic slices. Sprinkle some fresh thyme leaves on top of it with a drizzle of the olive oil. Cover the cheese nest with a piece of foil tightly.
Brush the delicious breadsticks with egg wash, then bake for 15-20 minutes until the crust is golden and the cheese looks bubbly and melted. Serve immediately.
You can use the leftover Bread-sticks as your salad’s chunky croutons.
It would be a great change if you replace the pancetta strips with hot dog pieces and twist the pastry around it.