Baked Camembert Platter

INGREDIENTS

• 1 Small Crusty Loaf
• 1 x 200g Cooleeney Camembert
• 1 Garlic Clove, finely chopped
• 2 Sprigs Rosemary, finely chopped
• 1 Tbsp Olive Oil
• 1 Tbsp Irish Honey
• 150g Young Buck Blue Cheese
• 120g St Tola Crottin Goat’s Cheese
• 150g Knockdrinna Gold Cheese
• 120g Gubbeen Chorizo
• 100g Prosciutto
• 140g Sheridan’s Brown Bread Crackers
• 110g The Foods of Athenry Cranberry & Hazelnut Toasts
• 10g Green Olives

METHOD

1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
2. Using a sharp knife, cut a hole in the centre of the loaf just big enough to fit the Camembert. Slice the loaf into 1-inch pieces in a criss-cross pattern, making sure not to cut all the way through.
3. Remove the Camembert from its packaging and place into the hole in the loaf. Place on a parchment-lined tray.
4. Make 1cm incisions into the top of the Camembert in a criss-cross pattern. Scatter the excess bread pieces from the centre of the loaf around the tray.
5. Drizzle the Camembert with olive oil and honey, and sprinkle over garlic and rosemary.
6. Bake for 20–25 minutes until the cheese is gooey and the bread is golden.
7. Serve hot with the blue cheese, goat’s cheese, Knockdrinna gold, Gubbeen chorizo, prosciutto, crackers, toasts, and olives.