Bonfire Night snacks don’t come more tempting than this – Camembert baked in the oven until gorgeously gooey and paired with fresh pesto to enhance the flavour.
There’s no better starter or indulgent snack than this oozing, cheesy dip. Smoky Camembert pairs perfectly with fresh pesto and crunchy ciabatta. Get stuck in!
Rustle up this easy recipe and serve alongside some crunchy ciabatta – friends and family will love dipping into this indulgent snack.
Top tip: To make this dish an outdoor treat that’s perfect for Bonfire Night, try double wrapping the cheese in kitchen foil and cooking on the barbeque for 15 minutes, or until melted.
Serves: 4 people
Cost per serving: £1.45
Tesco Finest Camembert d’Isigny Sainte Mère 250g
Tesco Finest Oak Smoked Garlic
Tesco Finest Olive Ciabatta 270g
Tesco Finest Basil Pesto 130g
1. Preheat the oven to gas 6, 200°C, fan 180°C. Unwrap a Tesco Finest Camembert d’Isigny Sainte Mere and put the cheese back in the box; discard the lid. Place on a baking tray and use a small, sharp knife to cut a small cross on top (about 1cm deep) and make 8 small incisions around the cross.
2. Finely slice 1 clove from a Tesco Finest oak smoked garlic bulb and poke the slices into the cross and incisions. Sprinkle over the leaves from 1 thyme sprig, drizzle with 2 tsp olive oil and season with black pepper. Wrap loosely in foil and bake for 10 mins. Meanwhile, cut a Tesco Finest olive ciabatta into 2cm slices and place on a baking tray.
3. Remove the foil from the cheese and return to the top shelf of the oven. Put the ciabatta on the shelf below and bake for 10-12 mins until the cheese is oozy and the ciabatta is lightly toasted. Cut a garlic clove in half and rub the cut side over the ciabatta. Transfer the cheese and toast to a serving board. Spread the toast with Tesco Finest basil pesto, then serve with the cheese to dip in.
Recipe with thanks to Tesco.