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Tear-n-Share Camembert Baguette
Tear-n-Share Camembert Baguette

Tear-n-Share Camembert Baguette

Sharing Dish | with Rosemary, Garlic and Honey

Get 50% off 1st box + free dessert for life!

Whether you're catching the game at home or pitch-side, enjoy this Tear-n-Share Camembert Baguette in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

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
Protein26.6 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Baking Tray
•Small sauce pan

Instructions

C'mon Camembert
1

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.

Stuff the Baguette
2

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.

Bake and Serve
3

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!

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