Delicious delightful Baked Camembert, a great treat and yet a simple lunch or starter, Baked Camembert can tick the box every time.
So many people back away from Camembert as the smell can be over powering (smelly), but to be honest, that’s only when its getting older. For this recipe you want a reasonably young Camembert.. Of course if you like the flavour of ‘old’ Camembert then by all means use it.
The smell of Camembert invokes so many different memories, most of them around holidays or at least summer time, sunshine, friends and a little glass of wine.
Baked Camembert lends itself to a very relaxed type of ‘cooking’ (if you can really call it that), but it certainly lends itself to a very relaxed eating experience.
Delicious bubbling Camembert with garlic and rosemary and some rustic crunchy croutons to dip, oh my mouth is watering as I write this.
Its a case of buying the Camembert of your choice, there are so many different producers of Camembert some have been infused with alcohol and it has to be Calvados, you can buy some that have been rolled in chopped hazelnuts, just buy what ever you fancy.
I have gone for a basic Camembert and added some garlic cloves and rosemary before baking in the oven, a great combination for a very simple dish.
Take the bread and cut or rip it into large pieces and toss into a large oven tray, drizzle over the sunflower oil and toss to give a light coating.
Place the baking tray into the oven and allow them to start crisping up.
Take the Camemberts from the boxes and remove the paper and then place back into the lid.
Using a sharp knife cut a cross in the centre of the Camembert, take care cut through just the top of the cheese, do not cut all the way through.
Peel the garlic cloves and place them on your board and give them a bash with the back of your knife.
Place a clove in the centre of the cheese and then add half of a sprig of rosemary. Put the Camemberts onto a baking tray and place them in the oven.
Check your croutons and give them a bit of a shake and move them around, so they get some good colour all over.
Bake the Camemberts for 20-30 minutes, it will depend on the Camemberts, you are looking for them to start bubbling from the cut in the top, but keep an eye on them to make sure they don’t pop (with the heat).
When ready, remove the baked Camemberts to a plate, leaving them in the boxes and transfer the croutons into a bowl and place into the middle of the take, let everyone grab a bunch of croutons to dip into their Camemberts, oh just delicious.
This dish is ideal as a lunchtime treat and can be a very elegant starter for any dinner party. It is also a great sharing dish, for 2 people. Just dig in.