A golden cob, a molten centre of cheese, and plenty of garlic-herb goodness – this rustic beauty is the ultimate winter share dish. Especially good for using up a camembert that’s just past its prime (the riper, the better!).
Garlic Cob Fondue
Serves 6
30 min
What do I need?
- 200 g camembert-style soft cheese
- 1 cob loaf (a day old, preferably sourdough)
- 4 garlic cloves – 3 finely chopped, 1 thinly sliced
- ½ bunch flat-leaf parsley, finely chopped
- 80 mL olive oil
- 8 thyme sprigs
- 60 mL white wine
How do I make it?
- Preheat the oven to 180°C and line a baking tray with baking paper.
- If your cheese came in a box, flip it over and use it as a stencil to cut a neat round in the centre of the cob. No box? Just eyeball a circle about the same size as the cheese. Use a small serrated knife to cut the surrounding bread into a crisscross pattern, forming chunky bread soldiers. Don’t cut all the way through – keep the base intact. Tear the centre round into pieces and set them aside.
- In a small bowl, mix the chopped garlic, parsley and half the olive oil into a fragrant paste. Spoon some of this mixture into the cracks between the bread soldiers. Pour the remaining oil into the bowl, swirl to catch all the garlicky bits, and toss in the reserved bread pieces to coat.
- Nestle the cheese into the hollowed-out cob and tuck the sliced garlic and half the thyme sprigs into the top. Drizzle the wine over the cheese.
- Place the cob on the tray and scatter the oiled bread pieces around it. Bake for 20 minutes, or until the bread is golden and the cheese is soft and oozy.
- Transfer to a board, scatter over the remaining thyme and finish with a crack of black pepper. Serve immediately – everyone can rip off a soldier and dive into the gooey centre.
