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Servings: 8


1 small crusty loaf

1 x 200g Cooleeney camembert

1 garlic clove, finely chopped

2 sprigs rosemary, finely chopped

1 tbsp olive oil

1 tbsp Irish honey

150g Young buck blue

120g St.Tola crottin goat’s cheese

150g Knockdrinna gold cheese

120g Gubbeen chorizo

100g prosciutto

140g Sheridan’s brown bread crackers v

110g the foods of Athenry cranberry and hazelnut toasts

100g green olives


1.Preheat the oven to 180°C/350°F/Gas Mark 4.

2.Using a sharp knife cut a hole in the centre of the loaf just big enough to fit in the cheese then slice the loaf into 1 inch pieces in a criss cross pattern making sure you don’t cut all the way through. Remove the cheese from its packaging, place into the hole in the loaf and then onto a tray lined with parchment paper.

3.Make 1cm incisions into the top of the camembert to form a criss cross patter with a sharp knife, Tear apart the excess bread from the centre of the loaf and scatter it around the loaf on the tray. In a small bowl combine the garlic, rosemary, olive oil and honey and then drizzle over the loaf, cheese and chunks of bread. Place in the oven to bake for 20-25 minutes until the top is soft. Place baked camembert loaf in the centre of a large platter along with the toasted pieces from the centre and arrange the remaining ingredients around this and serve straight away.

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