30 mins
Super easy
serves 4
About the recipe
A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner.
Ingredients
250g Camembert
1 clove garlic
a few tips fresh rosemary
olive oil
bite-sized pieces of stale bread
a few sprigs of rosemary
olive oil
1 tiny pinch sea salt
1 small handful dried cranberries
1 small handful mixed nuts
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
- Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
- Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.
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