Baked Tunworth with garlic, rosemary & vermouth

Name: Baked Tunworth with garlic, rosemary & vermouth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 250 g pack Tunworth cheese* or Camembert; 1 clove/s garlic, cut into slivers; 1 sprig/s rosemary, torn into smaller sprigs; 1½ tbsp vermouth; 3 frozen White Rustic Baguettes (from a pack of 4); Chutney (we used No.1 Spiced Quince & Pear Relish*), mixed radishes and red grapes, to serve (optional)

Oozy molten cheese infused with heady rosemary and vermouth sets just the right tone for dinner with friends. Serve with crusty bread for dunking.

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Serves6
CourseStarter
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

250g pack Tunworth cheese* or Camembert
1 clove/s garlic, cut into slivers
1 sprig/s rosemary, torn into smaller sprigs
1½ tbsp vermouth
3 frozen White Rustic Baguettes (from a pack of 4)
Chutney (we used No.1 Spiced Quince & Pear Relish*), mixed radishes and red grapes, to serve (optional)

Method

Preheat the oven to 200°C, gas mark 6. Unwrap the cheese, discard the wrapping, and put the cheese back in the box. Tie kitchen string around the whole thing to secure it while cooking.
Use a sharp knife to make a few long crosswise cuts in the cheese. Push the garlic slivers and rosemary sprigs into the cuts. Grind over some black pepper, then put the cheese, in its box, on one side of a large baking tray and pour over the vermouth. Bake for 10 minutes.
After 10 minutes, put the frozen baguettes on the other side of the baking tray and return the tray to the oven for a further 10 minutes until the cheese is gooey and the bread baked. Slice the baguettes and serve on a board or platter with the cheese and chutney, radishes and grapes, if liked.