Baked Camembert with rosemary

There’s nothing more delicious or perhaps gluttonous than a baked Camembert. Pierce it with some herbs or garlic, whack it in the oven and wait. Easy. I wasn’t sure how to categorise this so went with veg (rosemary) and bakery (20 minutes at 180).

Baked Camembert

Serves: 2

Time: 25 minutes

1 whole camembert (box and any wrapper removed)
A few sprigs of fresh rosemary
Sourdough cob
Olive oil
Garlic clove, cut in half

Preheat your over to 180 degrees centigrade. Use a sharp knife to mark an X in the top of the cheese (this will prevent it bursting). Pierce the rind with rosemary and then put these back in the base of the box or transfer to an oven-proof dish. Bake in the oven on a baking tray for about 20 minutes or until molten.

Meanwhile slice your bread, drizzle with oil and then rub with the halved garlic clove. Toast on a hot griddle and serve with the cheese. You can eat the rind so devour the whole thing.