Simple and insanely delicious. Nothing more to add - you just have to make it.
- 1 head of camembert (230—290 g)
- 1 large clove of garlic
- a sprig of fresh rosemary
- olive oil
Preheat the oven to 220°C / 425°F. Remove the Camembert from its packaging and discard any plastic wrap. If it comes in a wooden box, return it to the box and place on a baking tray. If not, set the cheese directly on the tray. Using a sharp knife, make several cross-shaped cuts, about two-thirds deep into the cheese. Slice the garlic thinly and insert the slivers along with rosemary sprigs into the cuts. Drizzle lightly with olive oil. Bake for 15–20 minutes.
If baking without the box, handle carefully when removing: the inside will be molten, but the rind will hold it together. Serve with veggie sticks or spoon over a bowl or salad.
Preheat the oven to 220°C / 425°F. Remove the Camembert from its packaging and discard any plastic wrap. If it comes in a wooden box, return it to the box and place on a baking tray. If not, set the cheese directly on the tray. Using a sharp knife, make several cross-shaped cuts, about two-thirds deep into the cheese. Slice the garlic thinly and insert the slivers along with rosemary sprigs into the cuts. Drizzle lightly with olive oil. Bake for 15–20 minutes.
If baking without the box, handle carefully when removing: the inside will be molten, but the rind will hold it together. Serve with veggie sticks or spoon over a bowl or salad.
