About the Recipe
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!).
Ingredients
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
Preparation
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.
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.
Place the camembert onto a baking sheet and move it into the middle shelf of the oven. baking for 12-15 minutes.
Remove from oven, slice the top off for easy dipping for the Pickled cucumber spears and focaccia.