Baked camembert parcels with garlic croutons
200g Camembert cheese
1 rosemary sprig, torn
4 tbsp non alcoholic white wine
150ml olive oil
16 garlic cloves
Garlic and herb croutons
¼ cup coarsely chopped flat-leaf parsley
¼ cup coarsely chopped basil
200g day-old crusty white bread, chopped into large cubes
For garlic confit, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender, 18-20 mins. Cool in oil, then drain and reserve garlic and oil separately.
For herb croûtons, blend herbs and garlic oil in a bowl. Add croûtons, toss to coat and season to taste.
Preheat oven to 190°C. Place 2 sheets of baking paper about 35cm long on a bench.
Place Camembert on top, scatter with rosemary and steeped garlic cloves.
Pull up sides of paper to form a cup shape. Pour non alcoholic wine over cheese, then wrap, tying securely with string.
Place camembert in an ovenproof dish and bake for 10 mins, then scatter croûtons on an oven tray and bake until camembert is hot and melting and croûtons are golden and crisp, 15 mins. Serve hot.