Ingredients

• 350g/12oz Vacherin Mont d'Or (in a wooden box)
• 4 garlic cloves
• sliced
• 1 sprig fresh rosemary
• cut into short lengths
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 6 slices baguette
• 2 tbsp olive oil
• 2 garlic cloves
• peeled and halved

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the baked Vacherin Mont d'Or
• remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and place the garlic slices and rosemary sprigs into the slits.
• Drizzle with olive oil and season with a little salt and freshly ground black pepper.
• Place on a baking sheet and place in the oven for 8-10 minutes
• until melted.
• For the garlic bruschetta
• drizzle the slices of baguette with olive oil and rub with garlic.
• Heat a griddle pan and griddle the bread for two minutes on each side
• or until charred. Remove from the heat and cut into fingers.
• To serve
• place the cheese box onto a serving plate and dip the garlic bruschetta fingers into the molten cheese.