Name: Tear-n-Share Camembert Sourdough Baguette with Rosemary, Garlic and Honey | Perfect for sharing
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 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

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Tear-n-Share Camembert Sourdough Baguette

with Rosemary, Garlic and Honey | Perfect for sharing

Recipe Development TeamPublished on October 18, 2023

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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!

Allergens:

Cereals containing gluten

•Oats

•Rye

•Soya

•Wheat

•Barley

•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

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

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)2758 kJ

Energy (kcal)659 kcal

Fat46.3 g

of which saturates29.1 g

Carbohydrate20.5 g

of which sugars7.5 g

Dietary Fiber0.7 g

Protein26.6 g

Salt2.7 g

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

Utensils

•Chopping Board

•Garlic Press

•Knife

•Baking Tray

•Small sauce pan

Cooking Instructions and Tips

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 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!