Baked Irish Camembert Grazing Board

INGREDIENTS

• 1 sourdough baguette
• 2 tbsp olive oil
• 2 rounds of Irish Camembert
• 2 cloves garlic, thinly sliced
• Small handful rosemary sprigs
• Sea salt

To serve:

• 1 jar caramelised onion chutney
• 1 tub olives
• 1 jar cornichons, drained and placed into a serving bowl
• 3 figs, sliced

METHOD

1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. Thinly slice the baguette and place onto a baking tray. Drizzle with half the olive oil and place into the oven for 10 minutes, until golden and crisp. Remove and sprinkle with salt then set aside.
3. Unwrap both rounds of camembert and place back into their boxes. Score a cross into the top of both rounds and poke the sliced garlic into both with a few rosemary sprigs. Drizzle with the remaining olive oil and transfer to the oven to bake for 15-20 minutes, or until oozy in the middle.
4. Serve the cheese with the toasted baguette and all the accoutrements for people to tuck into.