Camembert cheese is stuffed with aromatic roasted garlic and fresh rosemary. It's baked until it's runny, creating a fondue-like dip. Spread it on thin slices of baguette.
1 garlic bulb, unpeeled
2 (8-oz.) rounds Camembert cheese
Leaves from 2 small fresh rosemary sprigs
1. Heat oven to 400°F. Wrap garlic in heavy-duty foil; bake 20 to 30 minutes or until cloves are soft but not mushy. When cool, peel; cut each clove into 1/4-inch slices.
2. Meanwhile, line baking sheet with parchment paper or foil. Carefully slice 1/4 inch from top of each cheese round, keeping slices in one piece. (For ease in cutting, coat knife with nonstick cooking spray.)
3. With small sharp knife, make slits in cheese at 1/2-inch intervals. Insert 1 roasted garlic slice and 2 or 3 rosemary leaves into each slit. (Leftover roasted garlic can be covered and refrigerated for another use.) Place reserved cheese tops over stuffed cheese. Place on baking sheet. (Cheese can be made to this point up to 8 hours ahead. Cover and refrigerate.)
4. Bake 8 to 12 minutes or until cheese is melted.* Place cheese on serving platter; remove cheese tops. Cheese will thicken as it cools but will remain spreadable.
TIP *If desired, bake one round of cheese at a time so you can bring out warm, melted cheese halfway through a party.
PER SERVING: 90 calories, 7 g total fat (4.5 g saturated fat), 6 g protein, 1 g carbohydrate, 20 mg cholesterol, 240 mg sodium, 0 g fiber