You will need:

  1. 4 thick slices of white soda or sourdough bread
  2. 400g Cooleeney camembert
  3. 8 garlic cloves
  4. 1 good sprigs of rosemary chopped
  5. 50ml Irish organic rapeseed oil
  6. 4 ripe tomatoes cut in 1/4, semi dried with chopped thyme,
    salt, brown sugar under a warm grill for 2 hours
  7. Fresh rocket.

For the Basil aioli:

  1. 100ml mayonnaise
  2. juice 1 lemon
  3. 100g fresh basil


  1. First, pre-heat the oven to 190'c,
  2. Place the peeled garlic cloves on a roasting tray, sprinkle with a tbsp rapeseed oil rosemary & a little sea salt, roast in the oven until golden brown, about 15mins, allow to cool
  3. When cooled chop the garlic and mash it to a rough consistency, and add the rest of the rapeseed oil and set aside.
  4. Blend the basil & lemon juice with the mayonnaise in a food processor, set aside.
  5. Cut the Cooleeney into 25g cubes
  6. Take the slices of bread, and spread the garlic & rosemary paste on the bread,
  7. Line 4 cubes and 4 tomato slices on the bread for a lunch, or 3 of each for a starter, drizzling more of the garlic & rosemary oil (depending on how much you like garlic!)
  8. Bake in a pre-heated oven for 7mins at 220'c until the bread is golden and cheese melted,
  9. Drizzle the plate with the basil aioli, garnish with fresh rocket, and hey presto!