You will need (for two):
1 Vacherin Mont D’or (or Camembert)
1 clove garlic
250g strong white bread flour
1 tsp fresh chopped rosemary
1/2 tsp salt
60ml extra virgin olive oil
Mix together the flour, salt and rosemary. Mix in the olive oil and water. Using your hands, bring it all together into a ball then knead on a floured surface for a few minutes. Set it to one side for a few minutes more.
Preheat an oven to 200C. Slice the garlic and then cut slits in the top of the cheese. Put the slices of garlic into the cheese and then put into the oven for around 10 minutes.
While the cheese is warming get a griddle pan on a medium to high heat.
Divide the dough into four pieces and roll each piece out on a floured surface until about the thickness of a pound coin.
Griddle the bread for two minutes on each side.
Put the cheese onto a board with the bread on the side and dig in.
I can’t tell you how quick and simple these flatbreads are to make and cook. You only need to knead them really briefly too. This makes a fine dinner; really simple but a real treat too. The garlic gets pushed down into the cheese as you scoop it meaning you get an occasional intense bit of garlicky cheese. The flatbreads are crisp on the outside; the burnt patches being the best bit, and soft inside with a faint rosemary throughout. You of course have the added fun of getting the cheese to bread ratio right without ending up submerging your hands into the cheese. Even more enjoyable if you’re trying to make a good first impression. Cheese, garlic and rosemary together; a dinner made in heaven.