Ingredients:
- Mountain Bread or similar flat bread - 1 sheet per serve (I ate two serves for dinner though), must be flexible so that it can be folded without breaking
- Camembert - about 1/4 wheel per serve is probably about right (although I actually used a lot more than this, because I love the stuff!)
- Garlic Powder
- Fresh Rosemary Sprig - pick a generous stick off your bush at home before you leave, it keeps well for ages
- Dried Cranberies
- Crushed Nuts - but not too crushed, want it to have some crunch (I used cashews, macadamias, almonds and pistachios)
Method:
Place a sheet of flat bread into a wide, flat pan and if necessary press it in so that it has good contact with the bottom of the pan. A bit of butter in the pan before the bread may be useful to stop it sticking (or just to add some nice flavour). Without the butter it still toasts just nicely, but may stick a bit more. The middle third-to-half of the bread should be on the cooking surface, and the rest should be sticking up so it can be folded over later.
Slice the camembert and place onto the flat bread. Pluck off some Rosemary leaves and sprinkle the rosemary, garlic, cranberries and nuts over the camembert.
Place on the heat until the camembert starts to melt, then remove from heat before the bread starts to burn.
Fold over the bread to enclose the parcel.
Remove from the pan very carefully, as it can tear easily, especially if it sticks a bit. Have a knife or spatula handy in case you need to scrape it off the pan.
ENJOY! It's such a sensational treat!