Courtesy of Sam Linsell / drizzleandip.com
Place the cheese in a small oven proof dish and cut the surface area with a knife – going about a third of the way through.
Roughly chop the sundried tomateos and mix with the garlic and thyme. Spead this over the surface are of the cheese and bake for about 15 minutes until bubbling and melted through.
The key to success here are the delicious sun-dried tomatoes in olive oil vinaigrette. It adds an intense flavour hit to tomato sauces and can liven up a mezze platter like nothing else I know. You don’t need very many to get the flavour bomb you are after.
So roughly chop about 8 – 10 tomatoes with about 4 teaspoons of the delicious sauce and add the crushed garlic and thyme leaves. I like it quite garlicky so add 2 big cloves. I pick about 2 teaspoons of thyme leaves off he stalks. Sidebar: this is literally my second worst cooking prep chore and I can’t believe a gadget to do this hasn’t been invented yet. If they can launch a Tesler into space, surely they could come up with a basic machine to strip thyme leves off its stalks?
Place your wheel of Camembert or cut up wedge or Brie into a small oven proof dish of an appropriate size and slash a few cuts into the surface. You want the tomato mixture to really bake into the cheese. Bake in an oven that is heated to 180C / 350F for 10 – 20 minutes and until the cheese is molten and bubbling around the edges. The reason I have such a wide range of cooking times is because it depends on how big your cheese is. A small Camembert will take a max of 15 minutes, while a bigger cheese like this Dalewood Fromage Lanquedoc will take a bit longer.