Baked Camembert Cheese (Printer-Friendly)

Creamy baked Camembert infused with garlic and rosemary, served warm with crusty bread and optional sweet or nutty touches.

# What You'll Need:

→ Cheese

01 - 1 whole Camembert cheese (approx. 8.8 oz), in its wooden box

→ Aromatics & Flavorings

02 - 1 garlic clove, thinly sliced
03 - 2 tsp fresh rosemary leaves or 1 tsp dried rosemary
04 - 1 tbsp olive oil
05 - Freshly ground black pepper, to taste

→ To Serve

06 - 1 small baguette or selection of crusty bread, sliced
07 - Optional: apple slices, walnuts, or honey

# How to Make It:

01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - Remove any plastic or paper wrapping and place the Camembert back in its wooden box or a small baking dish. Score the top in a crosshatch pattern using a sharp knife.
03 - Insert sliced garlic and rosemary leaves into the scored cuts. Drizzle olive oil over the surface and season with freshly ground black pepper.
04 - Place the prepared Camembert on a baking tray and bake for 15 minutes until melted and gooey.
05 - Remove from oven and let rest for 2 minutes. Serve warm with sliced baguette and optional accompaniments.

# Expert Advice:

01 -
  • It takes just 20 minutes from box to table, so theres no excuse not to impress unexpected guests.
  • The cheese becomes molten and luxurious without any complicated technique or special skill.
  • Everyone gathers around the dish, tearing bread and talking, which turns a quiet evening into something memorable.
02 -
  • Dont skip scoring the top, it lets the garlic and rosemary sink into the cheese instead of sliding off.
  • If your Camembert doesnt come in a wooden box, use a small ceramic dish or wrap it loosely in parchment to contain the melt.
  • Overbaking turns it oily and grainy, so watch closely after 12 minutes and pull it when the center is just wobbly.
03 -
  • Let the cheese sit at room temperature for 15 minutes before baking so it melts more evenly and doesnt stay cold in the center.
  • If the wooden box has a metal clasp or label, remove it before putting it in the oven to avoid sparks or scorching.
  • Serve it straight from the oven while its still bubbling, the magic fades fast as it cools and firms back up.

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