This is one of the easiest backpacker recipes out there, since you only have to mix your ingredients together. With a little help of the oven you’ve got a lovely dish in less than 15 minutes to share amongst friends. It works well as a snack with a glass of wine, but can also be turned into a dinner, together with a simple salad.
Ingredients (serves 2)
1 camembert (250 gr)
1 clove of garlic, finely sliced
A few tips fresh rosemary
Bread, any kind you like
1 small handful dried cranberries
1 small hand of any nut you like (we’ve used almonds)
Preheat the oven to 180ºC/350ºF/gas 4. Put the camembert in an oven-proof dish or keep it in the wooden box. Score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Poke the garlic into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, until soft and runny in the middle.
Slice you bread thickly and sprinkle with olive oil and sea salt, and lay them on a tray and pop in the oven to cook with the Camembert.
Finely chop a small handful of dried cranberries and nuts and put them in a little bowl. Once your bread is golden and crisp and your cheese is oozy, put everything out on a board. Dunk a bit of toasted bread in the cheese and dip it in the cranberry and nuts. Enjoy!