Baked camembert bread bowl

Portion size: Serves 8
Hands-on time 10 min, oven time 20-25 min
Difficulty: easy

Vegetarian

Sophie Austen-Smith

Former deputy food editor, delicious.

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This camembert bread bowl works as a hearty starter, informal tear and share lunch, or perhaps as part of a vegetarian Christmas buffet. Go on, dig in!

Or, for another easy, cheesy starter with fewer carbs but just as much melt, try this sharing pan fondue.

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Ingredients

400-500g round rye sourdough loaf or cobb
1 x 250g camembert
4 tbsp cranberry sauce
Splash of dry white wine
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme

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Method

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs.
Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.