Rosemary & Garlic Baked Camembert

Gooey, garlicy cheese, anyone? A perfect appetizer or late-night indulgence.

• 1 wheel of Camembert cheese (about 8 ounces)
• 1 clove garlic, sliced in half
  (for seasoning the ramekin)
• 1 clove garlic, peeled and thinly sliced
• 1 1/2 tsp freshly chopped rosemary
• 2 tbsp extra-virgin olive oil
• French bread or crackers for dipping

Preheat your oven to 350˚F, and take out an oven-safe ramekin or bowl that’s slightly larger than your wheel of cheese. Rub the inside of the ramekin with the cut end of the halved garlic clove.

Unwrap the cheese, and place it in the prepared ramekin. Score through the rind in a crosshatch pattern, and insert the garlic slices into the openings. Sprinkle with rosemary, drizzle with olive oil and place the ramekin on a baking sheet. Bake in the preheated oven for 20 minutes, and let set for 5 minutes before digging in. Serve with your favourite bread or crackers.