Evelyn Chartres Author
Baked Camembert

Baked Camembert

A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and a onion jam (or similar) to create a ready-made cheese fondue.

This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!

Ingredients

  • 8 ounces (225 g) of Camembert
  • 2 cloves (5-10 g) of garlic
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoon (1.25 ml) of Herbes de Provence
  • 2 tablespoons (30 ml) of onion jam

Instructions

  1. (Optional) Place the cheese in the freezer for 30 to 45 minutes to harden the cheese prior to cutting.
  2. Pre-heat oven to 350°F (175°C).
  3. Remove the cheese from it’s packaging. Peel away the top part of the rind, while cutting in towards the center, to create a well.
  4. Cut into the cheese in a grid pattern, be sure not the pierce the rind.
  5. Peel then fine mince the garlic cloves. Rub the garlic into the cheese.
  6. Pour olive oil onto the cheese, then top with herbes.
  7. Place atop a sheet of tin foil, then bake in the oven for 15 minutes.
  8. Remove from the oven and add the onion jam. Bake for another 5 minutes.
  9. Remove from oven. Serve with toasted baguettes, or ready-made Grissols/Melba toast and enjoy!

CC BY-SA 4.0 Baked Camembert by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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