A showstopping centrepiece with barely any effort needed at all, this baked camembert platter will please any guest and can be customised to your own taste!
Ingredients
Serves 8
- 1 small crusty loaf
- 1 x 200 g Cooleeney camembert
- 1 garlic clove, finely chopped
- 2 sprigs rosemary, finely chopped
- 1 tbsp olive oil
- 1 tbsp Irish honey
- 150 g Young buck blue
- 120 g St Tola crottin goat's cheese
- 150 g Knockdrinna gold cheese
- 120 g Gubbeen chorizo
- 100 g prosciutto
- 140 g Sheridan's brown bread crackers
- 110 g The Foods of Athenry cranberry and hazelnut toasts
- 100 g green olives
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Using a sharp knife cut a hole in the centre of the loaf just big enough to fit in the cheese then slice the loaf into 1 inch pieces in a criss cross pattern making sure you don’t cut all the way through. Remove the cheese from its packaging, place into the hole in the loaf and then onto a tray lined with parchment paper.
- Make 1cm incisions into the top of the camembert to form a criss cross patter with a sharp knife. Tear apart the excess bread from the centre of the loaf and scatter it around the loaf on the tray.
- In a small bowl combine the garlic, rosemary, olive oil and honey and then drizzle over the loaf, cheese and chunks of bread. Place in the oven to bake for 20-25 minutes until the top is soft.
- Place baked camembert loaf in the centre of a large platter along with the toasted pieces from the centre and arrange the remaining ingredients around this and serve straight away.
