Baked Camembert with Black Garlic
Recipe Courtesy of Ciara Attwell
Prep time: 5 mins | Cook time: 12 mins
Total time: 17 mins | Serves: 2 - 4
Ingredients
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1 x 250g / 8oz round of camembert (boxed)
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1 bulb black garlic
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10 sprigs fresh thyme
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50g / 1/2 cup sun-dried tomatoes
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1/2 tbsp of oil (from bottle or from jar of sun-dried tomatoes)
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1/2 tbsp balsamic vinegar
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balsamic glaze to garnish
Instructions
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Preheat the oven to 180c / 350f.
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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.
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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.
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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.
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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.
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Drizzle the camembert with balsamic glaze and serve with toasted ciabatta, the remaining sun-dried tomatoes and black garlic.