Rosemary & Garlic Baked Maida Vale

This is probably one of the most easiest and delicious recipes of ours, and we could have baked it on it’s own but adding the garlic and rosemary takes it to a whole new level. We love this during the winter, both over bonfires and straight from the oven. 

Serve with toasted sourdough bread & caramelised onion chutney, or warmed crostini to dip… or grab a spoon and go for gold.

1 x Maida Vale, whole
3 fresh garlic cloves
1 sprig of fresh rosemary, washed and cut into 2-3 x 5cm long spears
Olive oil

Preheat the oven to 180 degrees celsius.

If you don’t have a Camembert baking dish (ceramic or a leftover wooden cheese box) to hand, you can make your own by moulding a round Maida Vale sized boat out of tin foil with walls about 4cm high. Once your baking vessel is ready, pop the Maida Vale inside.

Score a few shallow lines over the top of the rind with a sharp knife. Stud the cheese with the garlic cloves and two or three rosemary spears, drizzle with a little olive oil, and place in the middle of the oven for 15 – 20 minutes or until the cheese is soft to the touch.

When it’s ready, remove the Maida Vale from the oven and allow 2-3 minutes to cool before tucking in with your toasted bread and chutney.