1 x 250g wheel of Camembert in a wooden box
1-2 sprigs of fresh rosemary
1 garlic clove, finely sliced
- Preheat the oven to 180°/160°C fan/gas mark 4.
- Remove the Camembert from its box, unwrap it and place it back into the box. Use a sharp knife to cut a circle around the top of the cheese, about ½ cm from the edge, and cut off the top layer of skin within that circle.
- Push the garlic and the rosemary into the top of the cheese and drizzle with olive oil.
- Place in the hot oven and bake for 18-20 minutes, until the cheese has melted into a mini-fondue. Serve with lots of crusty bread for dipping.
Per serving: 232kcals, 21.4g fat (7.2g saturated), 0.2g carbs, 0g sugars, 11.2g protein, 0g fibre, 0.38g sodium