2 bulbs of garlic, unpeeled with the tops sliced off
3 tbsp/1 1/2 oz/40g butter
Scant 1/3 cup/3fl oz/80ml extra-virgin olive oil
Salt and freshly ground black pepper
1 squidge of honey
2 fresh rosemary sprigs
3 bay leaves
7 to 9oz/200 to 250g Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
1 French baguette, ripped into 4in/10cm pieces and sliced horizontally
Paul S.
<div>I tried this recipe as an alternative approach, however this variation didn't give a great result.</div><div><br /></div><div>Sitting the garlic heads cut-side up seems to give a better result. Place the suggested flavourings/ seasoning on top of each head, not in the pan bottom.<br /></div><div><br /></div><div>For a fan-forced oven, 200c is too high, resulting in over half of each garlic clove being hard and burnt and the cheese overheated to the point of liquidifying. </div><div><br /></div><div>I'd suggest 180c - 190c fan forced.</div>
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