Warm Camembert Bake
A gooey, oven-baked wheel of Camembert infused with garlic and rosemary, served with crusty sourdough bread for the ultimate indulgence.
25 min
Cook time
4
Servings
Easy
Difficulty
~430
Calories
Nutrition (per serving)
430
Calories · kcal
21
Protein · g
40
Carbs · g
21
Fat · g
Ingredients
- Camembert cheese (full fat) — 250g
- Garlic clove — 1 whole
- Fresh rosemary sprigs — 2 sprigs
- Extra virgin olive oil — 1 tbsp
- Sourdough bread — 300g
Method
- 1
Preheat your oven to 200C/180C fan/gas mark 6.
- 2
Remove the Camembert from its plastic packaging, but place it back into its wooden base or a small ceramic dish.
- 3
Using a sharp knife, score the top of the cheese rind in a diamond pattern.
- 4
Thinly slice the garlic clove and tuck the pieces into the slits in the cheese along with small sprigs of fresh rosemary.
- 5
Drizzle the olive oil over the top of the cheese.
- 6
Bake for 15-18 minutes until the cheese is molten and bubbling in the centre.
- 7
While the cheese is baking, slice the sourdough bread into chunks or batons.
- 8
Remove the dish from the oven and serve immediately with the bread for dipping.
Allergens to check
Dairy, Gluten
Why this works
The pairing of rich, salty, umami-packed melted cheese with earthy rosemary and pungent garlic creates a deep flavour profile that is perfectly balanced by the slightly sour, crunchy texture of the sourdough.
Equipment
Small ceramic baking dish, Sharp knife, Oven
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