Who doesn't love hot, creamy cheese as a dip? Add the smoky notes of cooking with charcoal and you're on to a winner! Serve with lovely focaccia or baguette. Yum!!
Baked Camembert With Garlic and Rosemary
We're all about creating food that is easy to do, but show-stompingly good. Our baked camembert is so easy that you'll make it again and again! We're using Camembert here, but it works equally well with other similar cheeses. Experiment as you wish.
2 x 250g Camembert rounds.
2-3 cloves of garlic
Handful of springs of rosemary
Light the Charlie Oven. Aim for 200°C (remember to choke the air vents down when the temperature reaches 190°C, as the oven will continue to rise by 10°C after you’ve adjusted the air vents.
Take the camembert out of the packaging and remove the layer of paper from around the cheese. Then place the cheese back in the box. Take a knife and cut slashes across the top of the cheese to form diamond shapes.
Slice the garlic into thin slivers and poke into the top of the camembert.
Take the rosemary and place small springs into the top of the cheese.
Place the cheese in the Charlie Oven in the middle part of the oven. Close the door and wait 15-20 minutes. Then serve.