BAKED CAMEMBERT FONDUE WITH THYME AND GARLIC

Camembert is a soft, medium-flavoured cheese known for its creamy texture. Prepared as a snack in white wine with thyme and garlic, it’s a winner for winter social events!

SERVES 6-8 (as starters) Preparation: 10 min Baking: 20-25 min

CROSTINIS 60ml (¼c) soft butter 10g mixed fresh herbs, chopped 4 garlic cloves, crushed 1 medium French loaf, thinly sliced 5ml (1t) sea salt flakes FONDUE 2-3 Camembert cheeses 1 garlic bulb, halved horizontally handful of thyme sprigs 60ml (¼c) white wine

Preheat the oven to 200°C. Keep a baking sheet and an ovenproof dish (big enough for the three cheeses) on hand.

1 Crostinis Mix the butter, herbs and garlic well and spread over the bread slices. Arrange in a single layer on the baking sheet.

2 Sprinkle the salt over and toast the bread for 5-10 minutes or until crispy and golden. Transfer to a serving plate and set aside.

3 Fondue Arrange the cheeses, garlic and thyme in the ovenproof dish. Pour the wine over and cover with foil. Bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese has melted.

4 To serve Dip the crostinis into the cheese and enjoy!

To vary the flavour, add rosemary sprigs and lemon wedges to the Camembert instead of the thyme and garlic.