Tapas style meals are perfect for Friday nights, when you’re looking for something quick, yet tasty to enjoy with a big glass of wine and a dose of good conversation. This recipe is one of those meals and although this was the first time I’ve made it, I can see it being a regular feature on the weekends in our house. This probably has a lot to do with the fact that I am a self-confessed cheese addict, I literally cannot get enough of the stuff.
The croutons in this recipe are a take on a version I found in one of Jamie Oliver’s cookbooks, it was a recipe for Chicken Caesar Salad and I totally recommend it for any one who is a fan of this delicious salad. Jamie’s recipe is the best I have ever tasted! The croutons found in this recipe are so tasty and are a great accompaniment for so many meals.
Here is how we make ours:
Giant Garlic Croutons:
1 ciabatta loaf sliced into 1-2 cm thick slices
2 large sprigs of rosemary, leaves picked
1 clove of garlic, bulbs separated and bruised
Salt, pepper and a good lug of olive oil
Pre-heat the oven to gas mark 6, place the sliced ciabatta, garlic cloves and rosemary into a baking dish, season and slosh on a good lug of olive oil, before mixing.
Place in the oven for approx 45 minutes, turning every now and then to make sure they go golden all over.
1 pack of baking camembert, paper wrapping removed
Score a cross into the top of the camembert rind, before placing in the oven (in its wooden tray) 20 minuted before the croutons finish cooking.
Once your croutons are camembert are cooked, serve alongside accompaniments, such as chorizo slices, humous, olives and of course a big glass of red!