Oozy, cheesy baked Camembert is a real treat – perfect for date night or a celebration – and it’s so easy to make, too.
My husband put this recipe together as a birthday treat for me. It was so delicious that I had to share it with you.
If you enjoy cheese fondue then forget about all of the hassle and just have this instead. It would be a perfect treat for a Valentine’s Day meal!
The meal came from my husband asking what I wanted for my birthday dinner. We hadn’t eaten in the house for three days, so thought it would be nice to stay in, and I naturally answered his question with “cheese”.
This was a wonderful, simple treat for a birthday meal – give it a go. This will serve 2.
Baked Camembert – The Ingredients
- Camembert, garlic, rosemary – these are the ingredients used for baking your Camembert. The simple addition of garlic and rosemary takes it up a notch.
- Crusty bread, carrots, celery sticks, green olives, cured meats – to serve. Enjoy dipping all of these into that melted Camembert! You could also try sliced bell pepper, bread sticks or crackers for dipping.
Top Tips
- Cooking the Camembert
You can cook the Camembert to the level of ‘ooziness’ that you prefer. Just check the consistency by prodding the centre with your finger.
- Get ahead
The Camembert needs to be cooked and served straight away, but you can prep the other ingredients up to 12 hours in advance.
Get the cook books:
Baked Camembert
Save This RecipeIngredients
- 2 small Camembert
- 4 cloves garlic
- 2 sprigs rosemary
- 1 loaf crusty bread
- 2 carrots
- 6 celery sticks
- 100 g green olives
- A selection of cured meats e.g. salami, chorizo
Instructions
- Preheat the oven to 200 degrees C.
- Take the Camembert from their boxes, remove any plastic packaging and put the cheese back in the boxes. Put a sprig of rosemary in the centre of each one. Stab the unpeeled garlic cloves with a knife and place 2 each on top of the camenbert. Bake the Camembert (on a baking tray) for 10 minutes. Place the bread in the bottom of the oven to heat through.
- Cut your carrots and celery into batons – arrange the rest of your ingredients on a board and it’s done!
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