Serves 4
Ingredients
1 “round” of Camembert (or Brie) – must have a diameter less than the width of the bread
1 loaf of “favourite” bread (soft white or Onion & Olive Oil are great)
3 cloves Garlic, finely chopped
2 tbspn of Fresh Rosemary, finely chopped
8 tbsp Olive Oil
Sea Salt Flakes
Preparation Method
Carefully using the Camembert Cheese as a template, trace the shape of the cheese into the middle of the top of loaf ensuring a”snug” fit. Scoop out the bread to the depth of the cheese, so that it can be fully contained (if using a large loaf, you could consider using 2 Camemberts if they fit!). Remove the Camembert from the loaf.
Carefully cut the loaf, using diagonal cuts about 2cm apart, to a depth of about 3/4 of the loaf, but ensuing that a rigid base is retained along its whole length. Repeat this on the other diagonal so that the loaf now has a series off crosses across its length.
Mix the Rosemary and Garlic with the Olive Oil. and spoon over the loaf (try to get the mixture into the cuts)
Place the Camembert into the whole at the top and carefully cut away the top rind face leaving about 1/2cm around the diameter (this helps to keep it together).
Place a little sprig of Rosemary in the middle of the cheese, cover the loaf liberally with salt and bake in the oven (Gas 4) for about 20-25 minutes.
Both versions are great for sharing – but let it cool a little, its easy to burn your mouth!
Ormside Kitchen 