Whole camembert baked with garlic and rosemary recipe

Whole camembert baked with garlic and rosemary recipe

A baked camembert makes a sublime supper for two or a great side for more. Warm a baguette and cut a few crudités, break the skin and dip. Serve with chutney, green salad and mixed charcuterie.

Ingredients

  • 250 g room-temperature camembert in wooden box
  • 1 plump clove garlic, sliced
  • 1 sprig rosemary
  • 8.8 oz room-temperature camembert in wooden box
  • 1 plump clove garlic, sliced
  • 1 sprig rosemary
  • 8.8 oz room-temperature camembert in wooden box
  • 1 plump clove garlic, sliced
  • 1 sprig rosemary
To serve
  • 1 warm baguette or ciabatta
  • 1 big dollop of a chutney of your choice
  • 1 bowl green salad
  • 1 collection of your favourite saucisson and ham
  • 1 warm baguette or ciabatta
  • 1 big dollop of a chutney of your choice
  • 1 bowl green salad
  • 1 collection of your favourite saucisson and ham
  • 1 warm baguette or ciabatta
  • 1 big dollop of a chutney of your choice
  • 1 bowl green salad
  • 1 collection of your favourite saucisson and ham

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 190°C/gas mark 5/370°F.
  2. Tip the camembert out of its wooden box, remove the wrapping and carefully squeeze the cheese back into the box.
  3. Using a small knife make a few slits in the top of the cheese and insert the garlic slices and rosemary leaves.
  4. Place the camembert on a baking tray and bake in the preheated oven for 15 minutes or so, until the garlic is golden, the cheese has a slightly swollen appearance and feels soft and molten to the touch.

This recipe is taken from Comfort: Recipes to Warm the Heart and Feed the Soul by Carolyn Caldicott, Published by Frances Lincoln.

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