Baked Camembert with Garlic and Rosemary
Whole wheel of cheese baked until molten, infused with garlic and rosemary for dipping
- 1 wheelcamembert cheese(8 oz, in wooden box)
- 3 clovesgarlic(thinly sliced)
- 3 sprigsfresh rosemary
- 2 tbspextra virgin olive oil
- 1 tbsphoney(for drizzling)
- 0.5 tspblack pepper(freshly cracked)
Cannot be made ahead - cheese must be baked and served immediately. Have all accompaniments ready before baking.
- 1Preheat oven to 350°F
- 2Remove any plastic wrapping and return camembert to its wooden box, or place in small baking dish
- 3Score top of cheese in crosshatch pattern, cutting about 1/4 inch deep
- 4Insert garlic slices and rosemary sprigs into cuts
- 5Drizzle with olive oil and season with black pepper
- 6Bake 15-20 minutes until cheese is completely soft when pressed
- 7Drizzle with honey and serve immediately
- 8Provide crusty bread, crackers, and apple slices for dipping
Camembert in a wooden box is essential - it bakes right in the box. If only plastic packaging is available, use a small oven-safe dish. The cheese should be at room temperature before baking for even melting. Don't overbake or cheese will become rubbery. Add a splash of white wine before baking for extra flavor.
Baked camembert has been a French farmhouse tradition for generations, though it gained international popularity as a dinner party centerpiece in the 1990s. The wooden box it comes in makes it ideal for baking and serving, creating a rustic presentation.