other

beautiful baked camembert

servings
4 - 6

method

There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.

Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle. Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert. Finely chop a small handful dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.

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tried this recipe or a similar one? share your tips...

1. by troy on Fri 10 Feb 2012 @ 15:01

it really good.

2. by karen on Sun 15 Jan 2012 @ 18:19

LE RUSTIQUE... is by far the best of the camembert touse take the paper and wax off take, take the top rind off and stick sliced garlic into the chees then put the lid back on the box and cook as per instructions above................ fan flippin tastic

3. by Matt on Wed 04 Jan 2012 @ 18:57

I too cooked this recipe but my cheese curdled! What went wrong?? Please advise Thanks M

4. by Sam on Wed 28 Dec 2011 @ 08:50

Wrap it in foil and put it on the BBQ. Use crusty bread for dipping. The best part is that when it cools down and becomes stiffer, wrap it back up and stick it back on the Barbi - yum

5. by Su on Wed 14 Dec 2011 @ 10:30

Someone posted on another forum that you should use unpasteurized camembert for the best results.

6. by penny on Mon 07 Nov 2011 @ 10:48

Mine curdled too... it looked awful. Does anyone know why?

7. by heather on Sun 11 Sep 2011 @ 21:02

I cooked this recipe but my cheese curdled! What went wrong??

8. by Denise on Sat 20 Aug 2011 @ 14:17

Awesome starter/entree. Easy to make and great for sharing over a glass or wine, very impressed and friends raved about it, thanks for a great recipe!

9. by Magdalena on Thu 05 May 2011 @ 21:40

Simple but delicious! It`s like an easy way to make a fondue. I absolutely love this idea and will try your recipe straight away!

10. by Kim on Wed 22 Dec 2010 @ 00:23

Wonderful! Both in taste and aesthetics. Lovey rustic presentation that only a true artist-chef could create.

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