My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share.
Prepare a 250g Whole Camembert by taking it out of its box and setting aside on a board.
Fold a piece of foil large enough to cover the outside of the box lid.
Fold the foil around the outside of the lid and place the bottom of the box back into the lid. You should now have a relatively leakproof box to bake your cheese in.
Carefully slice off the top layer of rind trying to keep the Camembert in one piece. Set the top rind aside as you will reunite it with the rest of the cheese shortly.
Finely slice 0.5 Clove Garlic.
Using a sharp knife, poke slits in the top of the cheese and poke the slices of garlic into the slits.
Sprinkle 1 tsp Fresh Thyme Leaves, 1 tbsp Maple Syrup and 0.25 tsp Sea Salt Flakes over the exposed camembert.
Replace the lid on top of the cheese.
Put the cheese on a small baking tray and pop in the preheated oven. Set a timer for 20 minutes.
Once the cheese is cooked, serve as soon as possible.
To eat, remove the rind lid (make sure to eat it or scrape of the gooey cheese!) and dip away.