Ingredients: 1 loaf of ciabatta bread, 1 piece of camembert, olive oil, salt, black pepper, fresh rosemary
First cut a chequerboard pattern into the ciabatta bread, but leave a piece in the middle for the Camembert. Remove about two-thirds of the top thin skin of the cheese so that the heat in the oven can enter better and the Camembert can melt more evenly. Hollow out a circle in the middle of the bread and place the cheese inside. Drizzle the bread with olive oil and sprinkle with salt, pepper and fresh rosemary. Put the ciabatta in the oven and bake at 180 degrees for 15 minutes until the bread is golden and the cheese is soft and runny. Serve the bread while the Camembert is still hot. To do this, simply break the ciabatta into pieces and dip them in the melted cheese. If you like, you can add other ingredients such as herb pesto or roasted nuts to the bread – there are no limits to your imagination.
Our wine recommendation:
The crispy ciabatta with the melt-in-the-mouth cheese inside is perfect to enjoy with a nice glass of wine – for example the Fairview Darling Sauvignon Blanc 2021, because the fruity and aromatic white wine goes very well with cheese. Those who prefer the Chenin Blanc grape variety should choose the Fairview Coastal Chenin Blanc 2020. The rich white wine with tropical notes and fresh acidity is a versatile food companion. The fruity and mineral Fairview Beryl Back 2018 is also an excellent choice for this delicious finger food variation thanks to its richness of facets.