Baked camembert with wine and semi-dried tomatoes
INGREDIENTS
200g camembert or brie cheese
1 garlic clove, cut in half
2 tablespoons white wine
40g semi-dried tomatoes, sliced thinly
½ teaspoon dried oregano
crusty Italian bread, sliced thickly
basil pesto
METHOD
Preheat oven to 220°C (200°C fan-forced) and remove wrapping from cheese.
Score cheese all over with a small sharp knife and rub with cut garlic clove.
Place whole cheese in a lightly greased baking dish. Pour wine over cheese and pile semi-dried tomatoes on top, scatter with oregano.
Bake in pre-heated oven for 10 minutes or until cheese has softened.
Meanwhile lay bread onto a second tray, brush with pesto and bake alongside cheese for 2-3 minutes or until crispy.
Serve melted cheese with crusted pesto croute.
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