170g/6oz camembert cheese
2 tbsp olive oil
2 large baking potato, diced
8 sprigs fresh rosemary
4 garlic cloves
2 tsp fresh basil, shredded
salt and freshly ground black pepper
Preheat the oven to 220C/425F/Gas 7.
Cut the cheese into 6 equal slices.
In a small ovenproof sauté pan, heat the oil over a high heat and sauté the potato for 3-4 minutes. Stir in the rosemary, garlic and seasoning and fry for 1-2 minutes.
Lay the cheese slices on top of the potatoes then bake for 6-8 minutes until cooked golden and bubbling and then serve with basil sprinkled on the top