Baked Camembert with Garlic (Printable)

Molten Camembert gently baked with garlic and herbs, ideal for pairing with crusty bread.

# What You'll Need:

→ Cheese

01 - 1 whole Camembert (8.8 oz), in a wooden box

→ Aromatics & Herbs

02 - 2 cloves garlic, thinly sliced
03 - 2 sprigs fresh rosemary or thyme

→ Seasonings

04 - 1 tablespoon olive oil
05 - Freshly ground black pepper, to taste
06 - Pinch of sea salt

→ To Serve

07 - 1 baguette or rustic bread, sliced

# How to Make It:

01 - Preheat the oven to 350°F (180°C).
02 - Remove any plastic or paper wrapping from the Camembert and place it back in its wooden box or in a small ovenproof dish. Score the top of the cheese in a criss-cross pattern.
03 - Insert garlic slices and herb sprigs into the cuts on top of the cheese.
04 - Drizzle olive oil over the surface and season with freshly ground black pepper and a pinch of sea salt.
05 - Place the Camembert in its box or dish on a baking tray and bake in the preheated oven for 15 to 20 minutes, until melted and gooey at the center.
06 - Serve immediately with warm sliced baguette or rustic bread for dipping.

# Expert Suggestions:

01 -
  • It takes less time than deciding what to watch on TV, but feels like youve made something truly special.
  • The cheese melts into this luscious, garlicky pool that clings to every piece of bread you dip.
  • You can assemble it in minutes and let the oven do all the work while you pour the wine.
  • It always impresses guests, even though its one of the easiest things youll ever make.
02 -
  • If your Camembert doesn't come in a wooden box, use a small ovenproof dish, otherwise the cheese will spread everywhere and you'll lose half of it to the baking tray.
  • Don't skip scoring the top, those little cuts let the garlic and herbs sink in and help the cheese melt evenly.
  • Serve it the moment it comes out of the oven, because once it cools it firms back up and loses that luxurious, molten texture.
03 -
  • Use a wooden box if possible, it insulates the cheese beautifully and makes for a gorgeous rustic presentation.
  • Warm your bread in the oven for the last five minutes of baking so everything comes to the table hot.
  • Don't overbake it, you want the center to be molten and slightly wobbly, not fully firm.

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