Baked Camembert

Baked Camembert

Camembert is a soft, creamy, surface-ripened cow’s milk cheese, and is absolutely perfect as a dinner party starter!

1 whole Camembert – a smallish one about 8-10 cm diameter
1 Turkish bread or focaccia
¼ cup olive oil (you may need more)
1 garlic clove
Fresh bunch of rosemary / thyme / basil
Salt, to taste

Using the cheese as a template, cut a circle into the bread at one end and scoop out the bread to make a little hole. Do not cut through. Continue to cut the bread in a cross hatch.
Mix together the garlic, oil, a tablespoon of desired chopped herbs and salt.
Drizzle the oil mixture over the bread, ensuring that plenty goes into the cut edges.
Slice the top off the Camembert and put the whole cheese in the cut out cheese hole in the bread.

Bake in a 180C oven for about 20 minutes, or until the cheese is melted into a nice pool. Watch the bread and if it is getting too brown, turn the oven down to 160C.
Remove from the oven.
To serve, break off pieces of toasted herb bread and dip into the melted Camembert!

Find everything you need to create your own Baked Camembert at the following Queen Vic Market traders.

Curds and Whey (Dairy Hall): Camembert
M & G Caifa (Dairy Hall): Focaccia Bread
Shed B: Herbs and Garlic
Big Vic Deli (Dairy Hall): Olive Oil

To see more of Emma’s winter recipes, click here.

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