Ingredients
- 2 cloves garlic, thinly sliced
- 450g box Coulommiers (see note)
- 2 tbs fruity white wine
- 6 sprigs thyme
- 2 bay leaves, torn
- 400g small kipfler potatoes, scrubbed
- Red or yellow witlof leaves, to serve
Method
- Preheat oven to 190C. Place garlic in a small bowl, cover with boiling water, then drain immediately. Remove cheese from the box and line the base and side of the box with a small sheet of baking paper. Return cheese to the lined box. Using a small knife, cut 8 slits into the top of the cheese, then, using the knife tip, push a slice of garlic into each slit.
- Cut 6 more slits among the first slits, then drizzle cheese with wine. Scatter with remaining garlic slices, thyme and bay leaves, then season with freshly ground black pepper. Place the box on an oven tray and cover with foil, then bake for 25 minutes or until warmed through and runny.
- Meanwhile, place potatoes in a large saucepan of cold water and simmer over medium heat for 15 minutes or until tender. Drain, then cut potatoes in half.
- Serve warm cheese with potatoes and witlof leaves for dipping.
- This makes a sophisticated starter for a dinner party. If you're catering for less than eight, use a 250g box of camembert instead (brie isn't available in a box of this size), halve the wine and reduce the cooking time by 5 minutes.
- Coulommiers, named after the French town where it is made, is a white-mould, cows-milk cheese. Similar to brie, it's the smallest variety of this style of cheese. Available from delis and greengrocers.
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