Hasselback stick bread with camembert and truffle
French bread from the oven with camembert and truffle tapenade.
Preheat the oven to 200 ° C.
Cut the baguette with a bread knife into 16 slant slices, but do not cut the bread completely: the bottom remains one whole.
Place the bread on a baking tray covered with parchment paper.
Cut the camembert into 16 slices. Spread the notches of the baguette with the tapenade and divide the camembert between them.
Bake the bread in the middle of the oven for 8 minutes. Serve warm.
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