Adults only: Baked Camembert Hasselback Bread

If you loved baked camembert....wait for this twist.  If you've ever seen hasselback potatoes....this is the bread and cheese version of it.  Get the kids to bed early and have this with a glass of wine.

This recipe came about from: 2 left over bread rolls and a about to expire Camembert.  But you can make it to suit as many people as you need.  Trust me...once your friends have eaten this they will think you are the most amazing chef on earth!

Baked Camembert Hasselback Bread
Ingredients
2 bread rolls
A good Camembert cheese
2 cloves of garlic, crushed
fresh thyme
olive oil
salt and pepper
baking paper
kitchen string

Method
Preheat the oven to 180 degrees
Make cuts across the top of the bread rolls, not right through to the bottom
Slice the Camembert into .5 cm slices
Assembly:
on a square of baking paper big enough to lift and tie like a purse
place the garlic, then the Camembert inside the slits on the bread top with more garlic.
Top with thyme, salt, pepper and a good drizzle (about 3 tsps per roll) of olive oil
Pull up the sides of the paper and tie with kitchen twine
Bake for 15 minutes.
Enjoy the oozy cheese by breaking off bits of the bread with the cheese attached.