Green Peppercorn as the Hero
This dish proves how textured heat elevates creamy richness.
Camembert is creamy, fatty, and mild. The mustard cuts through richness and the green peppercorn adds warmth. The maple syrup prevents the mustard from being too sharp and the contrast is beautiful. And suddenly, something simple feels special.
Serves 4–6 (as a sharing starter)
Ingredients
- 1 wheel Camembert (in wooden box or small ovenproof dish)
- 1½–2 tbsp Magogo Green Peppercorn Mustard
- Fresh thyme sprigs
- 1 tsp olive oil
- Cracked black pepper
Method
- Preheat the oven to 180°C.
- Remove packaging. If the Camembert comes in a wooden, keep it in the based, alternatively place it in a small dish.
- Score the top rind lightly in a crisscross pattern.
- Spoon Green Peppercorn Mustard over the centre — let it gather slightly in the cuts.
- Scatter fresh thyme over the top.
- Drizzle lightly with olive oil.
- Bake 12–15 minutes until molten and soft in the centre.
- Finish with cracked black pepper.
To Serve
Place in the centre of the table. Let guests tear warm bread and dip into the molten cheese, pulling mustard and peppercorn through the centre.
The first bite is creamy and mild. Then the mustard pops. Then the peppercorn blooms.
That is textured heat at work.