This melty and creamy baked camembert makes a delicious appetiser, a favourite party snack or casual lunch served with a crusty french loaf, crudites and crackers.
This really is too simple to be called a recipe but it is so good and a versatile dish to pull out for parties, the big game or a fun shared plate appetiser.
It’s ideal to serve with a basket of crusty french bread, a selection of crackers, fruit and crudites. Most vegetables are a good match with molten cheese but some popular options are cherry tomatoes, carrots, cucumber, zucchini and celery sticks.
Camembert or brie?
I’ve been asked if it can be done with another soft cheese such as brie in place of the camambert and it definitely can.
The two kinds of cheese are very similar but for this dish, I prefer the earthly and slightly stronger flavour of camembert. Brie has a similar flavour but is slightly milder and more buttery.
The main consideration is that you are looking for a complete wheel where the white rind fully encases the soft cheese to hold it together, otherwise, it will melt everywhere in the oven.
Camembert usually comes in small wheels which are ideal for baking but brie typically is prepared in large rounds and then sold as cut wedges. If you are planning to bake the brie you need to look for the mini wheels that can now be found in many markets and delis.
Preparing the baked camembert
Start by heating the oven to 180 Celcius, the preparations will take only a minute or two.
Unwrap the cheese and if it came in a bamboo box you can place it back inside that to bake it, otherwise place it into a similarly sized oven proof dish. With a sharp knive cut a grid through the rind and into the top of the cheese wheel. Scatter with chilli flakes and rosemary leaves pressing them gently into the cuts to infuse the flavour.
Bake for 15-20 minutes, the cheese will be molten. If it’s difficult to tell visually whether it’s done touch the rind lightly and it should give easily.
Serve with crackers, crusty french bread, fruit such as cherry tomatoes or sticks of celery, carrot, cucumber and zucchini.
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