Suggested 250g Camembert: Use either Dalewood Wineland Chefs Camembert™ or a Dalewood Traditional Camembert 250g
6 fresh sage leaves
1 large 250g Camembert
6 large slices prosciutto
12 slices French bread stick (baguette), toasted
Preheat oven to 180°C.
Line a baking tray with non-stick baking paper.
Arrange 3 sage leaves on top of the Camembert. Place 3 slices of prosciutto over the sage.
Carefully turn the Camembert over and fold in the ends of the prosciutto slices to enclose.
Repeat with the remaining sage and prosciutto to completely enclose the Camembert.
Place the Camembert on the lined tray.
Bake for 15 minutes or until the prosciutto is crisp and the Camembert is soft.
Transfer to a serving platter and serve with the bread.
Recipe and photo from www.taste.com.au