Time: 15 Minutes · Level: Easy
- wheel of Camembert
- 1 garlic clove, peeled and thinly sliced
- 6 sprigs of fresh thyme
- olive oil, for drizzling
- baking paper
With one cut you have an impromptu, mini fondue you can dip chunks of baguette into, or allow to cool slightly and serve on mini toasts. Pre-heat your oven to 200ºC. Make incisions into the Camembert but not in the sides. Slip slices of garlic and sprigs of thyme into them and place on the baking paper and drizzle with olive oil. Close the baking paper and bake for 5 to 7 minutes.
Wooded Chardonnay or full-bodied Pinotage complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli
Photography by C&D Heierli