This indulgent Shale Point Camembert Cob Loaf is the perfect Christmas centrepiece!
This warm, savoury and creamy treat is a crowd-pleasing appetizer that’s both comforting and decadent, ideal for sharing at any gathering.
Ingredients:
- 200g Shale Point Double Cream Camembert
- 1 cob loaf bread
- ¼ cup cranberry sauce
- Splash of Sauvignon Blanc
- A few sprigs of fresh rosemary & thyme
Instructions:
- Cut a 3cm deep hole in the top of the loaf that is slightly wider in diameter than the circle of Camembert.
- Coat the inside of the hole with a layer of cranberry sauce.
- Place the Camembert in the hole and score the top.
- Splash the cheese with the white wine and sprinkle with the rosemary and thyme.
- Wrap the loaf in foil and bake in the oven at 180ºC fan forced for 15-20 minutes.
- Remove the foil and bake for a further 5 minutes.