1 Camembert
Olive oil
Fresh garlic, thinly sliced
Fresh rosemary

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.

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