I made the same tweaks that they did – more garlic, no nuts or cranberries – and served it with crackers as our first course on Mother’s Day.
The smell of the garlic and rosemary baking in the oven was downright intoxicating. As soon as it came out of the oven we all descended like vultures and it was quickly devoured. Poor Steve is lactose intolerant so he took a Lactaid pill to enjoy the cheesy deliciousness. And then Katie proceeded to all but elbow him out of the way to get to the cheese. I had to restrain her so Daddy could have a few bites. That girl loves cheese, just like her parents.
Modified from Jamie Oliver
8oz Camembert cheese
2 cloves garlic, thinly sliced
1 teaspoon fresh rosemary leaves, minced
crackers or bread for dipping
Preheat the oven to 350.
Cut off the rind from one side of the cheese. Put the cheese into an oven-safe ramekin. Press the sliced garlic into the top of the cheese, then sprinkle with the minced rosemary. Drizzle with a little olive oil. Bake in the preheated oven for 15 to 20 minutes, until the cheese is soft and gooey.
Allow to cool slightly, then serve with crackers or bread cubes for dipping.