Petit French Camembert Baked in a Cob Loaf

Cook Time 40 minutes

Serves 4–6

Ingredients

400g round cob loaf

250g Normandy Camembert in a wooden box

2 cloves of garlic

2 sprigs of fresh thyme

60ml wine (white or red)

To Serve

Caramelised onions (optional)

Method

Preheat oven to 200°C

On a breadboard, cut a circle in the bread with a sharp knife to fit the camembert snugly (use the bottom lid as a guide). Scoop out and reserve the bread; cut into rough croutons. Using a serrated knife, criss-cross the loaf on either side of the hole, but do not cut all the way through. Remove the wax paper from the camembert and slot it into the hole of the bread.

Blanch the garlic in boiling water for 1 minute. Slice the garlic, then pierce it into the cheese in several places.

Scatter and push the thyme leaves into the camembert. Drizzle a few glugs of wine over the camembert. Bake in the oven on a baking tray with the croutons surrounding the cheese for 15–20 minutes, until the bread is golden and the camembert is melted and oozing.

Serve immediately, using the croutons to dip and scoop out the molten camembert.