Baked Camembert with Sun-dried Tomatoes
Serve this piping hot with a glass of wine and slices of toasted baguette or toasted pita chips.
YOU WILL NEED
- 1 wheel of Camembert cheese or a good size wedge of Brie
- 8 Ina Paarman’s Sun-dried Tomato Quarters (or enough to generously cover the surface of the cheese)
- 1 – 2 large garlic cloves, crushed
- 2 t (10 ml) thyme leaves picked from the stalks
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Place the cheese in a small oven proof dish and slash the surface area a few times with a knife, going about a third of the way through. Roughly chop the Sun-dried Tomato Quarters and mix with the garlic and thyme. Spread this mixture over the surface area of the cheese and bake for 15 – 20 minutes until bubbling and melted through. If you are using a really big piece of cheese, bake a little bit longer. Dip the toast into the piping hot cheese and tomato melt.