Baked Camembert with Sourdough Soldiers

Serves: 4-6

You will need

250g good quality Camembert in a wooden box
1 clove garlic, sliced into 8-10 slivers
2 sprigs thyme
1 tablespoon vermouth or dry white wine
8 slices sourdough bread
3 tablespoons Stute no sugar added fine cut marmalade


1. Heat the oven to 200ºC/180ºC Fan. Remove any plastic wrapping from the cheese then return to its wooden box. Put the box on a baking tray then, using a small sharp knife, make 8-10 incisions in the top of the cheese and poke in the garlic slivers and a few thyme leaves. Carefully pour over the vermouth then replace the box lid and bake in the oven for 15-20 minutes.

2. While the cheese is cooking, toast the bread and cut into soldiers and spread with marmalade. To test if the cheese is done, gently press the top to make sure its soft and runny through to the centre.

3. Serve the warm cheese with marmalade soldiers to dunk in.

Tip: If the cheese box is glued rather than stapled at the join you will need to tie some string around it when it’s warming, otherwise the glue will melt and the box will spring apart.

Recipe courtesy of 

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