Prep time:  5 mins | Cook time:  12 mins

Total time:  17 mins | Serves: 2 - 4

​

Ingredients

• 1 x 250g / 8oz round of camembert (boxed)

• 1 bulb black garlic

• 10 sprigs fresh thyme

• 50g / 1/2 cup sun-dried tomatoes

• 1/2 tbsp of oil (from bottle or from jar of sun-dried tomatoes)

• 1/2 tbsp balsamic vinegar

• balsamic glaze to garnish

​

Instructions

1. Preheat the oven to 180c / 350f.

2. Remove the camembert from all its plastic packaging and place it back into the box, leaving the lid off. Score the top of the camembert with a sharp knife.

3. Remove 3 cloves of black garlic from the bulb and slice each into 4 or 5 pieces. Push these into the camembert, along with some thyme.

4. Cut the sun-dried tomatoes into smaller pieces and mix with the oil and balsamic vinegar. Place half of the tomatoes in a bowl to one side. Pile the remaining half on top of the camembert and top with a few sprigs of thyme.

5. Bake in the oven for 12 minutes. Stick a knife into the centre of the camembert to be sure that it has melted enough. If it hasn’t, return to the oven for another 1 or 2 minutes.

6. Drizzle the camembert with balsamic glaze and serve with toasted ciabatta, the remaining sun-dried tomatoes and black garlic.