This baked Camembert dish is so easy to make and so delicious! Gooey creamy cheese and crunchy bread. What is better than that? Serve with baguettes, breadsticks or toast of your choice.

Baked camembert with rosemary and honey

Some recipes are so simple and yet so delicious. In this case, I have baked Camembert for you. You hardly need anything. I always add a sprig of rosemary because it really adds flavor to the camembert, but otherwise all you need is a spoonful of honey or maple syrup and something to dip it into the melted cheese . I sometimes also use some garlic cloves to place into the camembert before melting in the oven. So you place the cloves under the top rind.

As you know camembert cheese has a white rind on top of the cheese. Using a sharp knife you cut a cross on top of the camembert right in the center of the cheese. You obviously need the whole wheel but the smaller ones that you can usually buy of around 10-15 centimers in diameter (4-5 inches). You always remove the plastic packaging that might be on the cheese. If it comes in a little wooden box you can remove the plastic paper, place the camembert back and use that to bake it in the oven. If you do not have that wooden box you can place the camembert in a small baking dish.

What is camembert?

You might not be as familiair with french cheeses as I am. I do live in the Netherlands and we have a lot of French cheeses to pick from but I am not sure how that is in the US. But camembert is a french round cheese that is somewhat similar in looks to brie cheeses. Brie is usually sold in wedges as that comes as a very large cheese wheel. A camembert wheel is usually sold whole as it is much smaller. The cheese is made from cow’s milk and depending on where you live is usually made with pasteurized milk. Apparently in Normandy (Northern France) you can still find unpasteurized raw milk cheeses but for reasons of safety it is usually made with pasteurized milk.

It is a delicious soft cheese that is delicious served as it is on good bread or as part of a cheese course. The white outside of the cheese is an edible rind by the way and it is what keeps the cheese together. At room temperature the cheese can be really soft and runny even without using an oven.

In the oven

Now when you’re baking it in the oven you want to make sure to place it on a baking sheet and use parchment paper as well. You do not want the melty cheese to bubble over and mess up your oven. Instead of the rosemary you can also use some thyme leaves. And to serve it is delicious with some bread slices, garlic bread, bread sticks, carrot sticks or celery sticks. You let it in the oven until the cheese is hot and bubbling and completely melted.

Goes really well with a glass of red wine at dinner parties too. I love eating it as part of a charcuterie board but keep in mind that it is not a light dish to serve.

I only make this when people come over, because you don’t want to eat it all by yourself. You can, but you’ll probably regret it in the morning. Or at night, if you can’t sleep with all that cheese in your stomach. So enjoy it in moderation (or don’t but don’t say I didn’t warn you!)

5 from 1 vote

Baked camembert

Prep time 5

Cooking time 20

Total time 25

save print pinterest

4 people

Ingredients

▢ 1 round camembert in a wooden box
▢ 1 sprig rosemary
▢ 1 tablespoon honey

How to make the baked camembert

Preheat the oven to 180°C/350˚F.
Remove the camembert from its plastic wrapping and put it back in the wooden box. Of course, this won’t work if you buy camembert in paper packaging. In this case, you can place the cheese in an ovenproof dish.
Cut the top crosswise and fold it open a little. Add a sprig of rosemary and place in the preheated oven for 15-20 minutes.
Serve with a drizzle of honey and a nice baguette.

Notes

If you cannot find camembert you can do the same with brie cheese
I recommend using a small round casserole that fits the cheese or if the cheese comes in a wooden box you can use that.
Make sure to remove all paper and plastic from the cheese!
You can also stick a couple of garlic cloves in the opening of the cheese. That will add a lovely garlic flavor.

Simone

Nutrition Information per portion:

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Categories: