1 box of camembert cheese
1 garlic clove, peeled and crushed
splash of white wine
splash of double cream
sprig of thyme, to garnish (optional)
Preheat the oven to 220C/425F/Gas 7.
Cut the camembert in half lengthways and scoop out the inside, leaving a 'shell'.
Gently heat the scooped-out cheese in a pan with the garlic, splash of white wine and double cream until melted.
Pour the mixture back into the camembert shells and return to the box. Heat in the oven for a few minutes.
Remove from the oven and transfer to a serving plate. Garnish.
Serve the cheese with toasted pitta breads, hot Italian bread or hot potato wedges