Lorraine Pascale_Camembert and roasted garlic

Ingrediënten

• 2 bulbs garlic — unpeeled with the tops sliced off
• 40 g butter — 1½oz
• 80 ml extra-virgin olive oil — 3fl oz
• salt and freshly ground black pepper
• 1 squidge honey
• 2 fresh rosemary sprigs
• 3 bay leaves
• 200-250 g camembert — 7-9oz, plastic wrapping and lid removed but still in its wooden box, at room temperature
• 1 baguette — ripped into 10cm/4in pieces and sliced horizontally

Materiaal

• large roasting tin

Bereiding

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.⏱ 45 min

3. 3

   Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.

4. 4

   Serve everything on a big sharing plate. Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.