Baked Camembert with garlic, thyme, maple syrup and toast soldiers

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 180C/350F/Gas 4.
Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic, thyme and drizzle with maple syrup. Wrap the cheese in aluminium foil and place back into the wooden box. Place on a baking sheet in the oven and bake for ten minutes.
Brush the bread with the olive oil, season with salt and freshly ground black pepper and griddle in a hot griddle pan until golden-brown on both sides. Cut into soldiers.
To serve, place the whole Camembert onto a serving plate and unwrap the foil. Serve with the cooked carrots and toast soldiers on the side for dipping into the cheese.

small handful Chantenay carrots (or other small carrots), cooked

2 cloves garlic, sliced

2 sprigs fresh thyme

salt and freshly ground black pepper

1 tbsp maple syrup

olive oil

1 whole small Camembert cheese (in a wooden box)

2 slices crusty white bread

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