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BAKED CAMEMBERT WITH GHERKINS
If you haven't tried dipping a Mrs Elswood Cucumber Spear into a freshly baked camembert, you haven't lived!
A perfect dish for a warm and cosy night in (with added flavour & crunch!).
Serves 4-6
300-400g Focaccia - Sliced into finger-sized pieces
250g Camembert wheel
Mrs Elswood Pickled Cucumber Spears with dill.
Rosemary
Salt & Pepper to Taste
Olive oil
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Preheat oven to 180°C, Fan 160°C. Remove all packaging from the camembert and then place it into the wooden box it came in. If it didn't come in a wooden box, use a small baking pot.
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use a knife to score a cross-hatch pattern into the rind of the Camembert. Drizzle over some oil and push some rosemary into the score marks. Sprinkle over some salt and black pepper.
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Place the camembert onto a baking sheet and move it into the middle shelf of the oven. baking for 12-15 minutes.
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Remove from oven, slice the top off for easy dipping for the Pickled cucumber spears and focaccia.
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