Recipe: Tasty Baked Camembert in sourdough

Baked Camembert in sourdough. A cheat's fondue; the bread acts as the bowl and accompaniment for the oozy honey, garlic and thyme Camembert. Baked Camembert in sourdough This easy, cheesy bread is perfect for a get-together. A cheat's fondue; the bread acts as the bowl and accompaniment for the oozy honey, garlic and thyme Camembert.

Save the bits of bread you cut out for later and make sure you don't cut through the loaf. Tip: Use the lid of the camembert box as a guide when cutting around the loaf. Microwave butter and garlic to create the garlic butter. You can cook Baked Camembert in sourdough using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Baked Camembert in sourdough

1. Prepare 1 of sourdough loaf.
2. You need 1 of Camembert cheese.
3. You need 3 cloves of garlic (minced).
4. You need 2 tbsp of Olive oil.
5. It's to taste of Salt and pepper.
6. It's 2 sprigs of rosemary.
7. It's of Drizzle clear honey.

Butter the inside of the bread bowl and lid with the garlic butter. Cut the top off of the camembert and place in bowl. Baked Camembert is such a fab dinner party starter that's perfect for sharing! Get your guests stuck in and serve it up with toasted sourdough bread for a mini-fondue that's super easy to make.

Baked Camembert in sourdough instructions

1. Preheat oven to 180c Cut a circle in the top of the loaf to fit the cheese. Score the sides of the loaf diagonally taking care not to cut right through. Place cheese inside the loaf. Rip up the bread that you cut out into croutons and place around loaf.
2. Mix the oil garlic and seasoning together. Prick all over the top of the cheese with the point of a knife and spread oil mixture all over the cheese and bread and croutons..
3. Drizzle with honey and place rosemary on top bake for 25 - 30 minutes until cheese is golden and gooey. Rip and dip away!!.

Lay the grapes in a roasting tin lined with nonstick baking paper, keeping them on the vine. Now cut holes into the top of the camembert and push the lumps of garlic into the holes. Once cooked serve with bread or crostini. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Stuff camembert in between the bread sticks.

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