Rosemary and thyme-camembert dip

photo 2JUM! If you are looking for an amazing looking (“Oh my! That looks good!”), warm, melting, bubbling, delicious smelling dip, I want you to know that this is a very good one. And it isn’t even hard to make!

If you have bread, camembert and rosemary, you’re practically there. Okay, I admit I don’t have those ingredients always at home either, but it’s just very few ingredients, not much time, and a delicious result. It’s cosy to have this on the table: sharing, dipping, more dipping, until the last bit of cheese on the plate.

Warm camembert rosemary and thyme camembert dip
Yield: 1 camembert – 4 persons (starter)

1 camembert (as strong as you prefer)
2 sprigs of rosemary
2 sprigs of thyme
sea salt and freshly ground pepper
good quality olive oil
1 baguette/bread
Optional: walnuts

Preheat your oven to 180 C.
Place the camembert on a baking sheet. With a knife, make some cuts in the surface.
Sprinkle sea salt and pepper generously on top. Add the rosemary and thyme leaves. Sprinkle with 1 tbs olive oil.
Bake the camembert for 15 minutes or until golden and bubbly.
Add some fresh rosemary and thyme and some walnuts if preferred and it’s ready to serve!