|1 pieces piece||Bread Bread|
|50 g g|| Butter
|3 cloves clove|| Garlic
|2 sprigs sprig|| Thyme
|2 strips strip|| Rosemary
(leaves finely chopped)
|200 g g||Camemebert Camemebert|
|2 tsp tsp||Honey Honey|
Baked Garlic and Thyme Camembert Loaf
Cooks notes: you can omit the cranberry sauce from underneath and in between the camembert and simply serve it alongside the loaf if preferred.
Equipment needed: baking tray, parchment paper
Cook time: 20mins
Preheat oven to 180°C/350°f/gas mark 4.
Using the camembert round as a guide, cut a piece out of the top of the loaf and remove enough to hold the cheese. Tear the piece up which has been removed and dot around the tray.
Mix the butter, garlic, thyme and rosemary together in a small bowl and spoon or brush across the top of the loaf and inside the cut out piece and onto the bread on the tray, holding back a tablespoon for on top of the Camembert.
Spoon 50g of cranberry sauce into the cavity. Halve the camembert across the centre, inserting one piece into the loaf followed by another 50g of cranberry sauce. Criss cross the top half and place the into the cut out section, with the criss cross pattern facing upwards. Drizzle with remaining herby mixture and drizzle the entire loaf with honey, sprinkle with sea salt and cracked black pepper and bake in the preheated oven for 15-20 minutes until golden and bubbling. Allow to cool for a few minutes before serving.
Serve alongside the remaining 100g port and cranberry sauce. Tear a piece off the bread, dip into the Camembert.