Baked Camembert Cheese

I was standing in a Paris market when a vendor handed me a warm wooden box and said, try this while its still soft. The smell of melted cheese and rosemary hit me instantly, and I understood why the French guard their Camembert so fiercely. That creamy, garlicky bite changed how I thought about simple appetizers forever.

The first time I baked this for friends, someone said it tasted like we were sitting in a cafe on the Seine. I laughed, but she wasnt wrong. The garlic softens into sweet little pockets, the rosemary crisps at the edges, and the whole thing smells like a French countryside kitchen in the best possible way.

Ingredients

• Camembert cheese (250 g): Choose one that still has its wooden box, it doubles as a perfect baking vessel and keeps the cheese from spreading too thin.
• Garlic clove, thinly sliced: Slice it thin so it melts into the cheese rather than burning, raw garlic can be sharp and overpowering.
• Fresh rosemary leaves (2 tsp): Fresh rosemary releases oils that perfume the entire dish, dried works in a pinch but use half the amount.
• Olive oil (1 tbsp): A good fruity olive oil adds richness and helps the garlic and herbs stick to the surface.
• Freshly ground black pepper: Just a few grinds wake up the creaminess without stealing the spotlight.
• Baguette or crusty bread: The vehicle for all that melted cheese, toast it lightly if you want extra crunch.
• Optional accompaniments: Apple slices add sweetness, walnuts bring crunch, and honey creates a sweet-savory contrast that surprises everyone.

Instructions

Prep the oven and cheese:

Preheat your oven to 180°C (350°F). Unwrap the Camembert completely, removing plastic and paper, then nestle it back into its wooden box or a small baking dish.

Score and flavor:

Use a sharp knife to score the top in a crosshatch pattern, cutting about halfway through. Tuck garlic slices and rosemary into the cuts, drizzle with olive oil, and grind black pepper over the top.

Bake until molten:

Set the box or dish on a baking tray and slide it into the oven for 15 minutes. Youll know its ready when the top looks puffy and the center jiggles like silk.

Rest and serve:

Let it sit for 2 minutes so the heat settles and you dont burn your tongue. Serve immediately with warm baguette slices and any extras you like.

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One winter evening, I set this on the table with a bottle of wine and watched my family ignore everything else on the menu. They hovered around the dish, dipping bread and laughing, and I realized the best meals arent always the ones you plan.

Flavor Twists Worth Trying

Ive drizzled honey over the top before baking and it caramelizes slightly, creating a sweet crust that plays beautifully against the tangy cheese. A handful of chopped walnuts tucked into the cuts adds a nutty crunch, and a pinch of herbes de Provence brings that classic French herb garden vibe.

What to Serve Alongside

I usually set out thin apple slices because the crisp sweetness cuts through the richness, and a handful of cornichons for anyone who wants a sharp, briny contrast. A glass of dry white wine or even Champagne makes it feel celebratory, though a light red works too if thats what youve got open.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Swap rosemary for thyme or sage, add a splash of white wine before baking, or press dried cranberries into the cuts for a holiday twist.

• Use gluten-free crackers or vegetable sticks if bread isnt an option.
• Try brie instead of Camembert for a milder, butterier flavor.
• Leftovers (if there are any) can be stirred into pasta or spread on toast the next morning.

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Theres something about warm, melted cheese that brings people together without any fuss or pretense. This little dish has saved more gatherings than I can count, and it never asks for much in return.

Your Recipe Questions Answered

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

Keeping the Camembert in its wooden box or using a small baking dish helps retain any melted cheese. Scoring the top lets flavors infuse without excessive leakage.

→ Can I use dried herbs instead of fresh rosemary?

Yes, dried rosemary works well but use about half the amount to avoid overpowering the delicate cheese.

→ What accompaniments pair best with baked Camembert?

Crusty bread, apple slices, walnuts, and a drizzle of honey complement the creamy texture and enhance its flavor profile.

→ Is it necessary to remove the cheese from the wooden box?

Removal isn't necessary if the box is intact and oven-safe. Otherwise, transfer the cheese to a small baking dish before baking.

→ How do I check when the Camembert is perfectly baked?

The cheese should look melted and gooey inside, usually after about 15 minutes at 180°C (350°F).