Camembert is a creamy, soft and moist cheese. Pleasant in taste and quite similar to brie. But brie is creamer and milder in taste. More information about both cheeses can be found here.

Garlic butter is a keeper in the kitchen. Other than making garlic bread and toasts, it’s convenient to have on hand, whenever needed. It’s a good ingredient to make simple dishes like stir fried veges, mashed potatoes, pastas, roasts, etc… for the garlic butter, I just used a block of butter around 200 – 250g, 1.5 – 2 cloves of minced garlic, salt (optional) and ground black pepper. Soften butter (not melted), add minced garlic and season with salt/ pepper.

For the camembert, bake it in its wooden box or use a dish that’s about the size of the cheese. Score the cheese in a hashtag # to let heat escape while baking and season. Seasoning can be anything from honey, fresh herbs like thyme or rosemary, salt, pepper, etc… as I did not have fresh herbs, used evoo (extra vigrin olive oil), salt, cracked pepper and chili flakes. Bake for 15min at 180degc. Even if the cheese does not seem to be gooey, don’t bake any longer as it may turn hard.

After baking for 15min, the result was a soft gooey cheese good for dipping in the crunchy garlic toasts