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)

Ingredients:
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

Directions:
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!

Enjoy!

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