Baked Camambert with Smoked Garlic.


Scret Food Tours Blog

This is a great starter to share with friends or perfect with a bottle of red for supper. The garlic is great spead on toast or with steak and if you store in a jar and top with oil you will have a lovely garlic oil to use in pasta's and salad's.

1 Bulb of garlic

Olive Oil

1 Whole Camambert (250g)

3 Spigs of Rosemary

3 Cherry Tomatoes

6 Large Bread Sticks

4 tsps Balsamic Vinegar

For the garlic start by crushing the bulb into cloves but leave the skin on. Take a piece of tin foil about the size of an A4 piece of paper and lay it flat on the table, place garlic right of centre and drizzle with olive oil, fold foil over and bring edges in to create a tight parcel. Place into the over at 180c for 20 mins, if the parcel is tight enough the garlic will kind of smoke and steam at the same time.

Score Camembert and place in a large baking tray, stuff with rosemary, garlic and tomatoes, place bread in tray and drizzle with balsamic. Bake for 8mins at 180c.

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