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Melted Cheese? Yes please!

Camembert cheese from Normandy
Camembert is a moist, soft and creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in western France. It can be had in a variety of ways. But one of our favourites is baked then washed down with a nice Calvados!
Ingredients

250g Camembert
1 Garlic Clove
Olive oil
Cubed bite-sized pieces bread
Rosemary sprigs
Olive oil
A pinch of sea salt
Dried cranberries - handful
Mixed nuts - handful

Method

Step 1: Preheat the oven to 180ºC Leaving it in its box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Peel the garlic and cut it finely. Now put this into the top of the cheese with a few fresh rosemary tips. Drizzle over this with some little olive oil. You can now bake in the oven for 15 to 20 minutes. It should be gooey in the middle.

Step 2: Strip the rosemary springs. Now thread the cubed bread pieces onto the sprigs. Drizzle these with olive oil. Add the pinch of sea salt. This will help them crisp when cooking. Now lay them on a tray and put in the oven to cook with the Camembert.

Step 3: Chop the dried cranberries finely and add to the mixed nuts. Put them in a small bowl. Once your bread skewers are golden and crisp and your cheese is gooey, put everything out on a board. Invite guests to dunk their toasted bread into the gooey cheese and dip it in the cranberry.

Bon appétit!

Camembert, Normandy