Baked Camembert Cheese Delight

I first tasted baked Camembert at a friend's dinner party, and I couldn't believe something so elegant required almost no effort. The cheese arrived at the table still bubbling in its wooden box, and we all hovered around it with bread in hand. That creamy, garlicky warmth became an instant favorite. I've been making it ever since, usually when I want to impress without the stress.

One winter evening, I baked this for a small gathering and set it on the coffee table with a baguette and some apple slices. My friend Sarah, who claimed she didn't like soft cheese, ended up eating half of it herself. She kept saying the rosemary and garlic changed everything. That night, baked Camembert became my go-to for winning people over.

Ingredients

• Camembert cheese: Look for one that comes in a wooden box, it doubles as the baking dish and the cheese melts more evenly when it stays in its original container.
• Garlic clove: Slice it thin so it softens and mellows in the oven instead of overpowering the delicate cheese.
• Fresh rosemary: The woodsy aroma fills the kitchen and pairs beautifully with the creamy richness, though dried works if that's what you have.
• Olive oil: A light drizzle helps the garlic and herbs infuse into the cheese and keeps the top from drying out.
• Black pepper: Just a few grinds add a subtle bite that balances the richness without stealing the show.
• Baguette or crusty bread: You need something sturdy enough to scoop up molten cheese, and a crisp crust adds the perfect textural contrast.
• Apple slices, walnuts, or honey: These are optional, but they bring sweetness or crunch that makes each bite feel more layered and interesting.

Instructions

Preheat and Prep:

Set your oven to 180°C (350°F) and unwrap the Camembert, placing it back in its wooden box or into a small baking dish. Score the top in a crosshatch pattern with a sharp knife, cutting just deep enough to let the flavors seep in.

Add Aromatics:

Tuck thin garlic slices and rosemary leaves into the cuts you made, then drizzle olive oil over the top and finish with a few grinds of black pepper. The kitchen will start to smell amazing even before it goes in the oven.

Bake Until Gooey:

Place the box or dish on a baking tray and bake for 15 minutes, watching for the cheese to puff slightly and turn molten inside. The top should look glossy and inviting.

Rest and Serve:

Let it sit for a couple of minutes after pulling it from the oven so no one burns their tongue. Serve immediately with sliced baguette and any extras like apples, walnuts, or a drizzle of honey.

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I remember making this for my mom's birthday and watching her face light up when she dipped her first piece of bread into the gooey center. She said it reminded her of a bistro we visited in Paris years ago. That moment reminded me how food can carry us back to places we love, even when we're just standing in our own kitchen.

Flavor Variations

Sometimes I swap rosemary for thyme or a pinch of herbes de Provence, which gives the cheese a more floral, summery note. A drizzle of honey before baking adds a sweet-savory contrast that pairs beautifully with walnuts. If you like a little heat, a tiny pinch of red pepper flakes tucked into the cuts works wonders.

Serving Suggestions

I usually slice a fresh baguette and toast it lightly so the bread holds up against the creamy cheese. Apple slices add a crisp, sweet bite that cuts through the richness, and walnuts bring a nutty crunch. This pairs incredibly well with a dry white wine, Champagne, or even a light sparkling cider if you want to keep it casual.

Storage and Reheating

Honestly, leftovers are rare because this disappears so quickly, but if you do have any, store the cheese in an airtight container in the fridge for up to two days. Reheat gently in the oven at a low temperature until warmed through, though it won't have quite the same gooey magic as when it's fresh. I've also spread leftover baked Camembert on toast the next morning, and it's surprisingly delicious.

• Let the cheese come to room temperature before reheating so it warms more evenly.
• Avoid the microwave, it can make the texture rubbery and separate the oils.
• If you're planning ahead, prep the scored cheese with garlic and herbs, then cover and refrigerate until you're ready to bake.

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Baked Camembert has become my secret weapon for effortless entertaining, and every time I make it, someone asks for the recipe. It's proof that the best dishes don't need to be complicated, just warm, welcoming, and made with a little love.

Recipe Questions & Answers

→ How do I prepare the Camembert for baking?

Remove any plastic or paper wrapping and place the cheese in its wooden box or a small baking dish. Score the top with a knife, then insert garlic and rosemary into the cuts.

→ What are some good accompaniments?

Slices of crusty baguette work well, along with optional apple slices, walnuts, or a drizzle of honey to add sweetness.

→ Can I add other herbs to this dish?

Yes, thyme or herbes de Provence can be mixed in for a different flavor profile.

→ How long should the cheese bake?

Bake at 180°C (350°F) for about 15 minutes until the cheese is melted and gooey inside.

→ Is this suitable for vegetarians?

Yes, this dish is vegetarian-friendly as it contains dairy but no meat products.