Baked Camembert with Garlic & Rosemary and Ciabatta Toasts

A very naughty Saturday night splurge for two, or a casual friendly starter for four. An easy recipe to turn a Camembert into a hot, sticky, cheesy dip and scoop it out with toasted ciabatta. Pure heaven.

Time:  5 minutes preparation 10 - 15 minutes baking
Cost:  Around £2 (total - depending on what cheese you buy)
Calories:  1580 (total)

Full Recipe

Serves 2 - 4:

• 1 whole camembert
• 2 - 3 cloves garlic
• A few sprigs of fresh rosemary (or dried herbs of your choice)
• 1 ciabatta loaf

1. Preheat the oven to gas mark 7 / 220 C.
2. Pop the camembert into a small oven proof dish. Stab the top all over to make several slits. Peel and thinly slice the garlic, and slot the thin slices into the slits in the camembert. 3/4 of the garlic slices should be buried in the cheese, and the other 1/4 will be showing.
3. Break the rosemary springs into little tufts and poke them into the cheese amongst the garlic. The cheese should now resemble a little flowerbed. If you don't have any fresh rosemary then sprinkle the cheese with dried herbs of your choice.
4. Pop the cheese into the over and bake for 10 - 15 minute until the cheese has melted right through (you can check by poking the cheese with a knife). Keep the cheese warm while you slice up and toast the ciabatta. Serve immediately. Too good for words...