Quick Recipe: Baked Camembert with thyme and garlic

Serves 41 x 250g Camembert in its wooden box, 1 garlic clove, peeled and sliced into matchsticks, 1/2tsp fresh thyme leaves, 1tbsp maple syrup, 1 small baguette, cut into 0.5cm slices, 2 tbsp olive oil, plus extra for brushing, rushed sea salt.
By The Newsroom
Published 24th Nov 2010, 13:25 BST
Updated 24th Nov 2010, 13:27 BST

Preheat the oven to 200C/Gas mark 6. Remove the Camembert from the box and discard any wax paper packaging. Take a 25cm square of foil and place in the box. Place the Camembert inside.

Pierce the top of the Camembert with the point of a knife and push in the slices of garlic. Sprinkle over the thyme leaves and drizzle over the maple syrup. Loosely scrunch the foil up over the cheese. Set aside. Brush two 30cm square sheets of baking parchment with oil. Line a baking sheet with one of the oiled parchment sheets, oil-side up. Spread the slices of baguette over the sheet.

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Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment, oil-side down, over the bread.

Place in the oven with the Camembert and cook both for 10-12 mins. Open up the foil and dip in the hot baguette.

James Tanner Takes 5 is published in paperback by Kyle Cathie (14.99)