1 x 250g Dalewood Camembert (either Wineland Chef’s Camembert™, Traditional Camembert or even Dalewood Lanquedoc™)
3 cloves garlic, thinly sliced into shards (10 slices)
1 tbsp fresh rosemary, (10 sprigs)
80 ml any Dry White wine
1 glug extra-virgin olive oil
1 large ciabatta or baguette loaf, thinly sliced on the diagonal and toasted under the grill. Preheat oven to 180°C. Make small incisions all over the top of the Camembert (about 10). Push sliced garlic shards and sprigs of rosemary into cheese. Place Camembert in a small ovenproof dish or into a Dalewood Camembert Baker * Pour wine and drizzle olive oil over cheese. Bake for about 15 -20 minutes, or until cheese is slightly puffed up, soft and golden brown. Season and serve with toasted ciabatta. Also delicious served with Dalewood’s decadent Port & Pinotage Preserve or Dalewood’s Cranberry Jam!
*Dalewood’s Camembert Baker is available at the Cheesery Shop