Ingredients

Method

Peel the garlic and finely slice. Finely slice the chilli and remove the leaves from the sprig of rosemary.

Preheat the oven 400ºF, 350ºF Fan / 200ºC, 180ºC Fan

Unwrap the camembert and place it back in the wooden box. Place the box inside the lid for more support.

With a sharp knife cut a few lines down the top of the camembert ending just under the skin surface and cut a few lines across.

Gently push the rosemary, garlic and chilli into the slits.

Sprinkle the wine over the top and place on a baking tray in the oven for 15 minutes until gooey.

Allow to cool slightly before serving with bread, crudités or biscuits.

There are many versions of this, I have tried rosemary and walnuts with olive oil, and also thyme garlic and vermouth.  N.B. Cooking the Camenbert for longer will not make it more gooey in fact it does the opposite and make the cheese harden again.