My husband and I took a last minute vacation (I love Southwest reward points!!) to the beautiful Sullivan’s Island, SC. I brought along some fabulous cookbooks that I found under the tree (along with these amazing J. Crew jammie pants, these embroidered linen napkins, and a few of my favorite candles ). “Cooking With Italian Grandmothers“, “Beekman 1802 heirloom cookbook“, “Ad Hoc at home” by Thomas Keller, and Jamie Oliver’s “Food Revolution” are filling up my afternoons.
This to-die-for baked Camembert dip was found in Jamie’s book, and is perfect to serve on New Years Day!!! I found this baking dish at Divertimenti in London, one of my favorite kitchen stores! Serve the dip along with these roasted rosemary cashews and you will have a happy crowd. Now off to the beach and prepping for sunset oysters and cocktails…
2 garlic cloves, minced
1 tablespoon chopped rosemary leaves
Extra-virgin olive oil
7 oz. round package of camembert cheese
. Preheat oven to 350
. Place cheese in baking dish, draw a circle in the cheese with a knife and slice off the top layer, add the garlic first, then the rosemary, and drizzle with good olive oil. Bake for 20 minutes to achieve ooey-gooey perfection…
. Serve with crackers or a good flatbread immediately! Serves 4.