Memory Dish: Baked Garlic Camembert, inspired by FranceMonday, 28 July 2014
It couldn't be easier to make.
First, take your Camembert and peel off any plastic layers. Pop him back in the wooden box (obviously, only a wooden box will work here, not plastic). Then make a few little slits in the top, and poke in some slices of garlic.
Then heat the oven to about 180c, and pop him in for around 15 minutes. Be very careful not to overcook him - that will leave you with a solid cheese. You're aiming for a gooey, fondue style fella who jiggles when you wiggle him.
While you're waiting for him to cook, cut up some baguette or any other dipping devices - carrot sticks if you're feeling virtuous. We were not. Pretty much everything got dipped in that cheese... I think even some cheese got dipped in the cheese.
When it's ready, bring it to the table and make a little incision to get to the good stuff.