If you are a cheese fiend like me then this recipe will not disappoint. It is incredibly easy and makes for a great sharing starter to a meal. I usually serve it with my homemade Focaccia (recipe coming soon) but it would work equally well with some French bread, croutons or crackers, or both!
We have served this so many times and it is delicious. It has become a staple part of our Christmas Cheese board and has achieved legendary status amongst our friends. (Their words not mine!)
Before we get to the recipe, a quick note about what to bake the Camembert in. I have cooked this in its wooden box many times and, although it works most of the time, the small staples that hold it together are flimsy and can pop open during cooking. If you have scored the cheese too close to the edge you may end up with an oven full of melted cheese. I now bake the Camembert in a small oven-proof dish and put the cheese back in the box to serve.
Baked Camembert Recipe
INGREDIENTS
- 1 x 250g Camembert Wheel, in wooden box
- 1 Fresh Rosemary sprig
- 1 Garlic Clove
- Olive Oil
- Sea Salt and Black Pepper
METHOD
- Preheat the oven to 180°C/Gas 4/350°F.
- Unpack the cheese and place back in its wooden box or in a small oven proof dish.
- Score the top of the cheese wheel to about half its depth, in a criss cross pattern using a small, sharp knife.
- Peel and thinly slice the garlic clove and remove the leaves from the Rosemary sprig.
- Push slices of garlic and a few rosemary leaves into the cheese where the score lines cross.
- Top with a sprinkle of freshly cracked black pepper, sea salt and a drizzle of olive oil.
- Bake in the oven for 15-20 minutes until bubbling.
Do not leave the Camembert in the oven when it is ready as it needs to be served straight away. With it only taking 20 minutes you can wait until guests arrive before putting in the oven. I have tried keeping it warm and turning the oven down to get ahead of the game and the cheese ended up like cottage cheese and was ruined! I cannot urge you enough to try this, even if not a huge fan of Camembert, it is a lovely treat and you can do so many different toppings – if you don’t like Rosemary and Garlic you could try nuts and fruit, or thyme and honey, but it is only limited by your imagination … and possibly your larder.
Save for later or share with someone who needs to make it for you
Baked Camembert with Rosemary & Garlic
Ingredients
- 1 Camembert Wheel in wooden box
- 1 fresh Rosemary Sprig
- 1 Garlic Clove
- Olive Oil
- Salt & Pepper
Instructions
- Pre-heat the oven to 180 degrees C/Gas Mark 4/ 350 degress F.
- Unpack the cheese and place back in it's wooden box or in a small oven-proof dish.
- Score the top of the cheese wheel to about half its depth in a criss-cross pattern, using a small, sharp knife.
- Peel and thinly slice the garlic clove and remove the leaves from the rosemary sprig.
- Push a slice of garlic and a few rosemary leaves into the cheese, where the score lines cross.
- Top with a sprinkle of freshly cracked black pepper, sea salt and a drizzle of olive oil.
- Bake in the oven for 15-20 minutes until bubbling.
I can confirm, this is delicious…..