Quick recipe finder Baked Camembert with garlic, thyme, maple syrup and toast soldiers
- 1 whole small Camembert cheese (in a wooden box)
- 2 cloves garlic, sliced
- 1 tbsp maple syrup
- 2 sprigs fresh thyme
- 2 slices crusty white bread
- olive oil
- salt and freshly ground black pepper
- small handful Chantenay carrots (or other small carrots), cooked
Preheat the oven to 180C/350F/Gas 4.
Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic, thyme and drizzle with maple syrup. Wrap the cheese in aluminium foil and place back into the wooden box. Place on a baking sheet in the oven and bake for ten minutes.
Brush the bread with the olive oil, season with salt and freshly ground black pepper and griddle in a hot griddle pan until golden-brown on both sides. Cut into soldiers.
To serve, place the whole Camembert onto a serving plate and unwrap the foil. Serve with the cooked carrots and toast soldiers on the side for dipping into the cheese.