Fresh garlic, thinly sliced
Belle & Wilde Rosemary Loaf
Pierce the Camembert with a knife and stud with small sprigs of fresh rosemary and shards of garlic.
Place the Camembert on a tray in a hot oven and bake at 220ºC for approximately 20 minutes or until nice and gooey.
Serve with Belle & Wilde Rosemary Bread, sliced lengthways and toasted to dip into the runny cheese.