Who doesn’t like some tasty, warm, gooey cheese on top of a nice piece of crispy bread? Well, we do! So it’s no surprise that this baked Camembert with rosemary and garlic shows up for a visit very often at my house 🙂 It’s one of those recipes that I don’t really know where I got it from or who invented it. But I assure you that it was a great idea!
There’s several ingredients that you can add to your baked Camembert. In this case I used rosemary and garlic. But I have also used oregano, thyme, dried cranberries, nuts, etc. Use your imagination and I’m sure you’ll come up with something really delicious!
This may seem like a really easy recipe but there’s a few things to consider otherwise it may turn into a kitchen disaster! The first think it’s to choose the right cheese. Basically you need to get unpasteurized cheese or it will curdle. I never realised there were different kinds of Camembert until the day it turned out a curdled mess. Believe me, looks unappetising and it doesn’t taste good at all! Another common mistake is to bake it for too long! You should preheat the oven to 180C and bake for about 15-20 minutes. You may think that the longer you bake Camembert for, the softer and gooier it will be. Wrong! After the optimum cooking time of 15-20 mins, the cheese goes from being nice and gooey, to hardening back up again. So for those of you that have experienced this, I feel your pain, because if you take the Camembert out of the oven after 35-40mins, convinced it will be nice and soft, and it is not, you then automatically think it needs to stay in the oven for longer. You’ll end up wasting a long time and the cheese is never going to get back to its soft state and will end up in the bin!
So after all these tips, here’s the recipe for a delicious starter that you and your friends will definitely enjoy!
Baked Camembert with rosemary and garlic
- 250 g whole Camembert cheese or Brie
- 2 cloves of garlic sliced
- 3 sprigs of fresh rosemary
- Pinch of sea salt
- Olive oil to taste
- Preheat oven - 180C
- Unwrap the cheese from its packaging. Line a small baking pot/ramekin or the wood cheese box with baking paper. This will prevent the cheese from melting and spreading all over.
- Using a sharp knife, make a few slits on the top of the cheese.
- Insert the slices of garlic and small sprigs of fresh rosemary in the slits.
- Sprinkle with sea salt and olive oil.
- Bake in the oven for 20 min or until soft and melted inside.
- Cut a baguette into thin slices and place it in the oven for the last 5 mins.
- Serve it while still warm.