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Amanda A-mangia: Baked Camembert “fondue” with garlic and thyme
Today is Cheese Fondue day. Here is a delicious twist on the traditional Swiss, Italian, and French dish of melted cheese eaten by dipping bread into the cheese.
1 camembert
1 clove garlic thinly sliced
1 tablespoon fresh thyme
1 glug of olive oil
1 cup dry white wine
½ baguette thinly sliced and toasted
Salt and pepper to taste
Preheat oven to 180º C. Gently prick camembert all over with a fork. Push the sliced garlic shards into the cheese. Scatter with thyme. Pour wine and a drizzle of olive oil over the cheese. Bake for 10 to 15 minutes. Season and serve with crostini toasts and onion marmalade. Steamed, crunchy green asparagus dipped into the cheese are to die for.
