85 g (3 oz) camembert cheese
1 tbsp olive oil
1 large baking potato, diced
4 sprigs fresh rosemary
2 garlic cloves
1 tsp fresh basil, shredded
salt and freshly ground black pepper
1 tbsp olive oil
1 large baking potato, diced
4 sprigs fresh rosemary
2 garlic cloves
1 tsp fresh basil, shredded
salt and freshly ground black pepper
method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut the cheese into 6 equal slices.
3. In a small ovenproof sauté pan, heat the oil over a high heat.
4. Sauté the potato for 3-4 minutes.
5. Stir in the rosemary, garlic and seasoning.
6. Fry for 1-2 minutes.
7. Lay the cheese slices on top of the potatoes then bake for 6-8 minutes until cooked golden and bubbling.
8. Serve scattered with basil.
2. Cut the cheese into 6 equal slices.
3. In a small ovenproof sauté pan, heat the oil over a high heat.
4. Sauté the potato for 3-4 minutes.
5. Stir in the rosemary, garlic and seasoning.
6. Fry for 1-2 minutes.
7. Lay the cheese slices on top of the potatoes then bake for 6-8 minutes until cooked golden and bubbling.
8. Serve scattered with basil.
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