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A deliciously guilty pleasure
Break the garlic into segments and blanch in boiling water for 5 minutes.
Make a series of small holes in the Camembert and insert the blanched garlic throughout the cheese.
Pour half the red wine across the surface of the cheese, pressing lightly to allow it to penetrate the surface.
Sprinkle cheese with thyme and parsley.
Pour remaining red wine over the top. Add pepper.
Place cheese, still in its wooden container or ramekin, on a baking dish and bake in oven for 10 minutes at 200 degrees Celsius.
Serve with freshly baked young potatoes or warm with crusty bread.
NB: Joel recommends this dish be served with Calvados, the native apple cider of Normandy
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