Baked Camembert with Garlic

My neighbor knocked on my door one Saturday holding a wooden box and asked if I knew what to do with it. Inside was a round of Camembert she'd bought on impulse but had never baked before. Twenty minutes later, we were sitting at my kitchen table tearing into warm bread and molten cheese, laughing at how something so simple could feel so decadent.

I started making this whenever friends came over unannounced, because I could pull it together from whatever was in the fridge. One evening, someone brought a bottle of Sancerre, and the pairing was so good we forgot about the dinner I'd actually planned. Now it's become a tradition, the thing people ask for before I even mention a menu.

Ingredients

• Camembert: Look for one that comes in a wooden box, it doubles as the baking dish and the cheese stays perfectly contained as it melts.
• Garlic: Slice it thin so it softens and sweetens in the oven without overpowering the creamy cheese.
• Rosemary or thyme: Fresh herbs release their oils as they bake, infusing every bite with earthy, fragrant notes.
• Olive oil: A good drizzle keeps the top from drying out and adds a silky richness.
• Black pepper and sea salt: Just a pinch of each sharpens the flavors and balances the richness.
• Baguette or rustic bread: Warm, crusty bread is essential for scooping up all that gooey cheese.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and unwrap the Camembert, keeping the wooden box if it has one. Score the top in a criss-cross pattern so the garlic and herbs can nestle right into the cheese.

Infuse with flavor:

Tuck thin garlic slices and herb sprigs into the cuts you made. Drizzle olive oil over the surface and finish with a few grinds of black pepper and a pinch of sea salt.

Bake until molten:

Place the box or dish on a baking tray and slide it into the oven for 15 to 20 minutes. You'll know it's ready when the center jiggles and the cheese looks like it's about to spill over.

Serve immediately:

Bring it straight to the table with warm sliced bread. Let everyone tear off pieces and dip them into the pool of melted cheese while it's still bubbling.

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The first time I made this for my parents, my dad ate half the loaf of bread by himself and declared it better than any appetizer he'd had at a restaurant. My mom just smiled and asked if I could make it again the next night, and I did.

Making It Your Own

I've added a splash of white wine before baking and it created this fragrant, boozy steam that made the whole kitchen smell like a French bistro. You can also swap the rosemary for thyme, sage, or even a few leaves of fresh bay if you want something more subtle. Some nights I drizzle honey over the top right before serving, and the sweet-savory contrast is incredible.

What to Serve Alongside

This pairs beautifully with a crisp white wine, something like Sauvignon Blanc or a dry sparkling cider. I've also served it with cornichons, a handful of walnuts, and sliced apples, which cut through the richness and add a bit of crunch. If you want to make it a full spread, add some cured meats and olives, and suddenly you have a whole cheese board situation.

Storage and Reheating

Honestly, there's rarely any left, but if you do have extra, let it cool completely and store it in an airtight container in the fridge for up to two days. Reheat it gently in the oven at 160°C until it softens again, though it won't quite have that same molten magic as the first time.

• Wrap leftovers tightly to keep the cheese from drying out.
• Reheat low and slow so it melts evenly without separating.
• If it firms up too much, a quick zap in the microwave for 20 seconds can bring it back to life in a pinch.

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This dish has a way of turning ordinary evenings into something a little more special, the kind of thing that makes people linger at the table. I hope it becomes one of those easy, reliable favorites in your kitchen too.

Recipe Questions & Answers

→ What is the best cheese for this dish?

A whole Camembert in its wooden box works best for melting evenly while infusing with garlic and herbs.

→ How do I prevent the cheese from leaking during baking?

Keep the Camembert in its wooden box or use a small ovenproof dish to hold the cheese and catch any drips.

→ Can I substitute the herbs used?

Yes, rosemary and thyme work wonderfully, but fresh basil or oregano can be used depending on preference.

→ How long should I bake the cheese?

Bake at 180°C (350°F) for 15–20 minutes until the cheese is completely melted and gooey in the center.

→ What should I serve alongside the baked cheese?

Warm sliced baguette or rustic bread is ideal for dipping into the melted, fragrant cheese.

→ Can I add other flavors to the cheese before baking?

Adding a splash of white wine or additional herbs can enhance the flavor profile before baking.