Crispy croutons dipped into a neat little round of melting Camembert - so simple and so moreish.
Crispy croutons dipped into a neat little round of melting Camembert – so simple and so moreish.
250g (9oz) round Camembert
2 tbsp white port or wine
2 tbsp basil-flavoured olive oil
1 focaccia loaf, trimmed and cut into cubes
1. Preheat the oven to 200C, Gas 6. Unwrap the Camembert and place back in their boxes, removing any labels. Transfer to a baking sheet, then pierce the rind with a skewer and drizzle with the port. Mark a cross in the rind and bake for 8-10 mins or until runny.
2. Heat the olive oil in a pan and fry the foccacia until golden. Serve with the Camembert and some flavoured olives.