Warm Provencal Camembert

DELICIOUS!  Flavoursome… lovely!  I didn’t have any wine open so I used cointreau.  Worked a treat!

1 whole camembert wheel, in a wooden/bamboo container
1 orange, zest
2 sprigs fresh rosemary
1 clove garlic, finely chopped
30ml white wine or rose
30ml extra virgin olive oil
salt & pepper

1 half baguette
olive oil (or olive oil spray)

Preheat the oven to 200c.
Remove any paper or foil wrapping and leave the bare cheese in the wooden container.
Using a skewer, punch holes over the top surface of the cheese.
Sprinkle over the orange, rosemary and garlic. 
Pour over the oil and wine.
Season with salt & pepper.
Massage the flavourings into the holes.
Leave to marinate for a little while if possible – not necessary though.
Slice your baguette into thin slices and lay on a baking tray without overlaps.
Drizzle, brush or spray some olive oil on both sides.
Place cheese into the hot oven.
After 10 minutes add the bread.
Bake the bread for about 10-15 minutes (turning half way) till its golden and lovely! 
The cheese will take about 20 minutes or so all up.
When done, it may have burst open on top and the insides will be runny and the top may be a little golden…


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