Baked Camembert

22 Feb 2015

This is not only probably the most easy recipe you'll ever find on this site, but also one of the most delicious. I am such a big fan of cheese. I blame my Dutch roots. Creamy cheese, dry cheese, any kind of cheese. My dad occasionally visits the local Dutch shop and, on a good day, comes back with the most beautiful Dutch Gouda. It's like a treasure in our fridge. I could never go dairy free as I have too much love for cheese. I would rather give up meat, than cheese. That's saying something.

Whenever friends come around for dinner I always like to have an entree up my sleeve. The quicker and easier, the better as it allows me to spend more time out of the kitchen socialising than hiding behind my apron. This camembert is so quick and so delicious. After about ten minutes in the oven the cheese just oozes out and is beautifully warm. I noticed however that after about 10-15 minutes the cheese begins to harden, so it's served best instantly. In hindsight I think a dash of sea salt over top would have really taken this to the next level. A few grapes, olives and some white wine along with this cheese could also make the perfect after-dinner treat while snuggled up on the couch watching a film.

What's your go-to entree?

Baked Camembert


1 camembert
1 clove of garlic, sliced
Drizzle of lemon infused olive oil
A few sprigs of rosemary


Preheat the oven to 200 degrees.

Criss-cross the top of the camembert and place garlic in the cross sections.

Drizzle with rosemary and olive oil.

Bake for 10 minutes or until oozing.

Serve warm with bagel crisps or your favourite crackers.

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