Baked Camembert with Rosemary and Bread with Jason’s Hill Cinsault 2024

Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 15–20 minutes

Ingredients:

•           1 whole Camembert cheese (125–250g), in a wooden box or oven-proof dish

•           1–2 cloves of garlic, thinly sliced (optional)

•           2–3 sprigs fresh rosemary

•           1–2 tablespoons olive oil or honey (depending on your flavour preference)

•           Freshly ground black pepper

•           1 fresh baguette or loaf of crusty bread, for serving

•           (Optional: nuts like pecans or walnuts, or dried cranberries for topping)

Instructions:

1.     Preheat your oven to 180°C (350°F).

2.     Prepare the cheese:

3.     Remove any plastic or foil wrapping from the Camembert. If it's in a wooden box, place it back in the box (without the lid). Alternatively, use a small oven-proof ramekin or dish that fits snugly around the cheese.

4.     Score the top of the cheese in a crisscross pattern using a sharp knife. This helps the flavours infuse and makes it easier to dip into the melted cheese later.

5.     Flavour it:

6.     Tuck slices of garlic and small rosemary sprigs into the scored sections.

7.     Drizzle olive oil or honey over the top, depending on whether you prefer a savoury or sweet touch.

8.     Finish with a crack of fresh black pepper.

9.     Bake for 15–20 minutes, or until the cheese is soft and gooey in the centre. (Test by gently pressing the top—it should feel soft and melted beneath the rind.)

10.  Prepare the bread:

11.  While the cheese is baking, slice the baguette and toast the slices lightly in the oven or on a pan until golden and crispy.

12.  Serve immediately:

13.  Place the baked Camembert in the centre of a platter, surround with toasted bread, and let everyone dig in! You can also sprinkle with chopped nuts or dried cranberries for a festive twist.