Tear-n-Share Camembert Baguette

Name: Tear-n-Share Camembert Baguette with Rosemary, Garlic and Honey | Perfect for sharing
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) SlooOW Stone Oven White Baguette; 3 unit(s) Garlic Clove**; 1 bunch(es) Rosemary; 250 grams French Camembert; 15 grams Honey; 2 tbsp Olive Oil; 30 grams Butter

with Rosemary, Garlic and Honey | Perfect for sharing

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Melted Camembert baked inside warm and crispy herby bread? So good you might not want to share this Tear-n-Share!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sesame

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

3 unit(s)

Garlic Clove**

1 bunch(es)

Rosemary

250 grams

French Camembert

(Contains: Milk)

15 grams

Honey

Not included in your delivery

2 tbsp

Olive Oil

30 grams

Butter

Nutritional information

Energy (kJ)2532 kJ

Energy (kcal)605 kcal

Fat46.3 g

of which saturates29.1 g

Carbohydrate20.5 g

of which sugars7.5 g

Dietary Fibre0.7 g

Protein26.6 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Baking Paper

•Small sauce pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Place your baguette in between two wooden spoon handles on a board. Make slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.

c) Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

d) Chop the Camembert into as many slices as you have cuts in the baguette.

a) Pop a small saucepan on medium-high heat and add the olive oil and butter (see pantry for both amounts).

b) Allow the butter to melt, then add the garlic and rosemary and cook for 1 min. Remove from the heat, then season with salt and pepper.

c) Pop the baguette onto a lined baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.

d) Push a Camembert slice into the slices in the bread. TIP: Don't worry if the bread splits a little, the cheese will melt and stick it back together.

a) Drizzle the baguette with the honey and a little olive oil, then season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.

c) Once cooked, remove from your oven and transfer to a board to tear and share.

Enjoy!