Ingredients:

  • 1 (8 ounce/225g) Camembert cheese wheel, in its original wooden box
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary, leaves picked and roughly chopped
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • 4 slices sourdough bread, crusts removed, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • Pinch of salt

Instructions:

  1. Score the top of the Camembert wheel in a criss-cross pattern.
  2. Stud the scored cheese with garlic slices and rosemary. Drizzle with olive oil and season with pepper.
  3. Place the Camembert (still in its box, bottom only!) on a baking sheet and bake in a preheated oven until melted and gooey.
  4. Toss the bread cubes with olive oil, minced garlic, rosemary, and salt in a small bowl.
  5. Spread the croutons on the same baking sheet as the Camembert (or a separate one if needed) during the last 10 minutes of the Camembert’s baking time. Cook until golden brown and crispy, flipping halfway through.
  6. Remove the baked camembert and croutons from the oven. Serve immediately, allowing everyone to dip the croutons into the melted cheese.