BAKED CAMEM­BERT

The Courier-Mail - QWeekend - - FOOD -

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.

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