Baked Camembert served with rosemary croutons and celery sticks
- 1 large Camembert round
- 3 garlic cloves, sliced
- 60ml (¼ cup) olive/avocado oil
- salt and freshly ground black pepper, to taste
- fresh rosemary sprigs
- 10 slices of baguette
- 6 celery sticks, to serve
Preheat the oven to 180°C.
Place the Camembert on a baking tray lined with baking paper and with a sharp knife cut a few slits in the cheese.
Insert the garlic slices into the cheese and drizzle with 30ml (2 tbsp) of the oil and season. Bake until the cheese is soft, about 10 minutes.
Thread the rosemary through the baguette, drizzle with the remaining oil and season. Bake until the bread is crispy and golden.
Serve the hot Camembert with the rosemary bread and celery sticks.