Amanda A-mangia: Baked Camembert “fondue” with garlic and thyme

Today is Cheese Fondue day. Here is a delicious twist on the traditional Swiss, Italian, and French dish of melted cheese eaten by dipping bread into the cheese.

1 camembert

1 clove garlic thinly sliced

1 tablespoon fresh thyme

1 glug of olive oil

1 cup dry white wine

½ baguette thinly sliced and toasted

Salt and pepper to taste

Preheat oven to 180º C. Gently prick camembert all over with a fork. Push the sliced garlic shards into the cheese. Scatter with thyme. Pour wine and a drizzle of olive oil over the cheese. Bake for 10 to 15 minutes. Season and serve with crostini toasts and onion marmalade. Steamed, crunchy green asparagus dipped into the cheese are to die for.

Win a two night weekend stay at Sun City
Country’s lockdown inspires musician to release a single
Artists have hope in the midst of Covid-19 storm
Business-minded artists use their talent to make money