Baked Camembert {The Ultimate Guide!}
This is the ultimate foolproof recipe for Baked Camembert. Rich, gooey and flavour-packed cheese with a hint of honey, garlic and thyme. Simply divine.
Servings: 4
Ingredients
- 1 Camembert round About 250g
- 2 Garlic cloves Peeled and thinly sliced
- 1 tbsp Runny honey
- 2 tsp Fresh thyme Leaves only
- 1/2 tsp Sea salt
Instructions
- Preheat the oven to 180℃ fan/200℃/400F Gas Mark 6.
- Open the camembert box and peel away the paper wrapper that the cheese is stored in. Return the cheese to the base of the box (if it doesn’t have a box, see notes!)
- Using a sharp knife, score the top of the cheese and poke the garlic into the cuts.
- Drizzle over the honey, fresh thyme and salt.
- Sit the box on a baking sheet and put into the oven for 15-18 minutes or until the cheese is turning golden on top and is very soft within.
- Serve immediately.
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Notes
Camembert cooking time: The size of cheese may change cooking time
If your cheese doesn’t have a box: Remove any packaging, wrap it in a layer of baking paper or tin foil to make a tight parcel before sitting in onto a baking tray and baking as per the recipe
Type of camembert: Any brand is fine. You can get either pasteurised or unpasteurised, and I would recommend pasteurised if you’re planning to reheat it. Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind or it will melt everywhere
Room temperature: The cheese will taste better if you bake it from room temperature, rather than straight from the fridge (an hour or two should be OK)
Garlic: Halve the garlic or omit entirely if you don’t like it. Remove the central green shoot if there is one
Thyme: You could use finely chopped rosemary here if you prefer but do make sure you use fresh of whichever you choose, as dried just doesn’t have enough time/liquid to cook and soften in this recipe
Reheating: As long as you’re using pasteurised camembert, you can reheat it once
Storing: Wrap it well in and then store inside an airtight container in the fridge to diffuse the smell in the fridge. This type of cheese doesn’t lend itself well to freezing
Serving suggestions: Toasted French bread for dipping, or crackers or breadsticks. It works well as part of a charcuterie board and with fruit and nuts on the side
Alternative toppings: Nuts, dried cranberries, chilli flakes, olives, chutney, crispy bacon bits
Vegetarian: Check the packaging. Many camemberts are NOT suitable for vegetarians
Nutritional value: The values in this recipe are based on 4 people sharing the camembert. It does not include any additional sides, like bread. Adjust accordingly for your servings per person
Nutrition
Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9.6g | Saturated Fat: 6g | Sodium: 1120mg | Fiber: 0.1g | Sugar: 2.7g