Ingredients
- 100 g butter, at room temperature, divided
- 1 tbsp Gourmet Garden Garlic , Cold Blended Paste
- 1 pack (4 g) Gourmet Garden Lightly Dried Chives , divided
- 1 (450 g) Bakery White Cob Loaf
- 1/4 cup (60 g) sweet relish/jam (cranberry/chilli/fig)
- 2 (250 g) camembert cheese wheels, at room temperature
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 190°C (170˚C fan forced). Line a baking tray with baking paper.
- 2 In a small bowl combine the butter, garlic paste and 1 tablespoon of chives, mixing until well combined
- 3 Using the cheese wheel and a sharp knife, trace a circle on top of the loaf. Remove the traced circle of bread and scoop out the bread to create a cavern that “just” fits the cheese wheels.
- 4 Spread the garlic butter generously into the cavity of the cob loaf. Reserving a tablespoon for the top, spoon remaining chutney/ sauce or jam of choice into the bread and spread over the surface of the cavity.
- 5 Use a sharp knife to slice the top of each brie to remove the rind on top. Place one cheese wheel, cut-side up, into cavity and top with the remaining brie, cut-side down. Use a small sharp knife to score the rind on top of the brie. Spread the reserved sauce around the edge of the cheese.
- 6 Loosely wrap the whole loaf in foil and bake for 25-30 minutes or until cheese is softened. Uncover and return to the oven, increase temperature to 190˚ C for 10 minutes or until golden. Transfer to a serving board, sprinkle Lighty Dried Chives on top and tear or slice to serve.
