Serves 8 as a snack
150ml extra virgin olive oil 10 garlic cloves, peeled 2 golden shallots, peeled & diced ½ tbs chopped thyme ½ tbs chopped rosemary Salt and pepper 1 medium baguette, torn into chunks 250g camembert 1/4 cup Italian parsley, finely chopped
1 Combine extra virgin olive oil with garlic cloves in small pot over low heat; bring oil to around 100ºC using thermometer and slowly cook for 20 minutes, until tender (garlic should have just a small amount of bubbles to indicate correct heat). Remove from heat to cool. Once cool, drain and reserve oil and garlic.
2 Sauté shallots, thyme and rosemary using 1-2 tablespoons garlic-infused olive oil until tender. Add garlic to onion mix, warm through, season with salt and pepper and keep warm.
3 Preheat oven to 180ºC. Place torn baguette in roasting tray, drizzle over another 2-3 tablespoons garlic-infused olive oil, season with salt and pepper.
4 Place camembert in ovenproof dish of a similar size (so cheese holds its shape), transfer to oven along with prepared baguette. Bake for 12-15 minutes, tossing baguette occasionally, until a nice crust has formed, cheese is a little golden and baguette is golden and crisp.
5 Remove both from oven, carefully transfer camembert to serving board, place cooked baguette in bowl, toss with prepared onion mix and chopped parsley. Pile crispy baguette mixture alongside cheese for dipping.
Wine match: 2012 Patrick Piuze Chablis Terroir de Chichée ($43)
If you can’t source scallops on the shell, you can grill them in an ovenproof pan. Spoon dots of mushroom mix on serving plates, with grilled scallops on top.