Baked Camembert with Garlic and Rosemary

If you're going to treat yourself, do it properly.

There is nothing more comforting on a winter's day than an oozing baked Camembert with warm, crusty bread for dipping. You may be wondering why this Camembert looks like it has exploded - the wooden edging just cracked open in the oven and I am really glad that it did - it meant we got to eat some extra flavoursome cheese that had started to go crisp mmm, but don't worry, the middle was still perfect.

I have posted a Camembert recipe before here and made some rather delicious ham, cheese and chive bread to go with it which you can find the recipe for here. Both were delicious but this time I decided to try fresh rosemary with the Camembert rather than thyme and it was very tasty - although I would recommend either herbs! I also didn't have as much time so I bought some fresh ciabatta from the supermarket to heat up in the oven for dipping in the cheese, but if you do have more time or if it is a special occasion, you should definitely try out the above bread recipe - super quick, easy and yeast free!

Serves 2
- 1 whole Camembert
- 2 fresh garlic cloves
- few sprigs of rosemary
- caramelised onion chutney
- ciabatta

1. Pre-heat the oven to 200 degrees.

2. Remove the Camembert from its packaging and with a sharp knife, make a few slits on top.

3. Slice the garlic and tear the rosemary leaves in half, then push both into the slits.

4. Place the Camembert back in the wooden box and onto a baking tray in the middle of the oven - bake for around 15 minutes or until fully melted in the middle. Place the ciabatta in the oven and bake for the same amount of time.

5. When done, slice the ciabatta and serve immediately - open up the Camembert by removing the top with a knife, then dunk the ciabatta in, and top with a generous amount of chutney!

Enjoy :)

Baked Camembert

I am a huge cheese lover so for me there is no better lunch than an oozy baked Camembert with caramelised onion chutney and crusty bread. This is really simple and easy but is packed full of flavour and is perfect for a special treat. I made the ham, cheese and chive bread to go with the Camembert - recipe in my next post!

Serves 2-4 people

- 1 whole Camembert

- 2 garlic cloves

- few sprigs of fresh thyme

- dash of olive oil

- caramelised onion chutney (Sainsbury's taste the difference one is perfect!)

- fresh bread or breadsticks

1. Pre-heat the oven to 200 degrees.

2. Remove all of the plastic packaging from the Camembert and place back in its wooden box.

3. With a sharp knife cut about 6 slits into the cheese. Crush or chop the garlic and push into the slits.

4. Pull the thyme leaves off the sprig and roughly tear. Push these into the slits as well and sprinkle some on top.

5. Drizzle the Camembert with olive oil then place in the oven to cook for around 15 minutes, or until the cheese is melted all the way through. 

6. Remove from the oven and open the harder top of the cheese and top generously with caramelised onion chutney. Dip in warm, crusty bread!

Enjoy :)