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
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.