Ingredients:
1 Mont d’Or cheese
1 large garlic clove, sliced
Small sprig of rosemary, divided into sprigs of 3-4 needles
2 tbsps dry white wine
Freshly cracked mixed peppercorns
Crusty Bread
Potatoes
Directions:
Preheat oven to 200°C, wrap the bottom half of cheese box in 2 layers of aluminum foil and place the cheese on a baking tray
Make 8 slits in the cheese and fill them with the garlic and rosemary. Drizzle with the white wine and season with plenty of cracked pepper
Bake the cheese for 25-27 minutes. Serve with sides of potatoes