Tear-n-Share Camembert Ciabatta
with Rosemary, Garlic and Honey
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.
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Not included in your delivery
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 diagonally widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts. Repeat this step, making another 12 diagonal cuts in the opposite direction to create a criss-cross pattern.
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 1cm thick slices, then cut the slices to be approximately 2-3cm long.
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 ciabatta loaf onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.
d) Push a Camembert slice into the criss-cross cuts. TIP: Don't worry if the bread splits a little, the cheese will melt and stick it back together.
a) Drizzle the ciabatta with the honey and a little olive oil, then sprinkle over some 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.