Baked Camembert: the recipe for a stringy and super tasty appetizer

Baked camembert is a delicious and tasty appetizer with a stringy center. Like for baked brie, you can serve this camembert recipe with toasted bread, croutons, aromatic herbs, jams and honey.

Camembert is a French soft cheese with a flowered, edible rind – typical of Normandy – considered one of the gastronomic symbols of France. Super creamy, it has an intense and aromatic flavor that's sweeter and more fruity in the center and more savory near the rind. It is sold in single forms that can vary from 150 grams to 300 grams.

This recipe is very simple to make. Here the camembert is engraved and flavored with garlic and thyme, then seasoned with extra virgin olive oil and finally baked for about 12 minutes, wrapped in a sheet of parchment paper. The oven makes the camembert stringy and melting on the inside, giving the cheese an even more creamy texture.

Separately, you can toast some bread slices to dip in the cheese, or customize the topping as you want.

What to serve with Baked Camembert

You can serve baked camembert as an appetizer together with toasted bread, or croutons.

For the topping, you can omit the garlic, or add chili, honey, jam, aromatic herbs such as rosemary, sage, time, oregano.

Tips

You can enrich the cheese with poppy, flax or pumpkin seeds.

Use a quality extra virgin olive oil to season the cheese, because it will release all its aromas during cooking.

How to store Baked Camembert

Enjoy your baked Camembert as soon as it is baked. After it has cooled down, it will start to thicken again.

Alternatively, you can make it, keep it in the refrigerator in an airtight container, and heat it again in the oven just before serving.

How to make Baked Camembert

Preheat the oven to 180° C (356° F). Make some cuts a couple of cm deep, well spaced apart, on the cheese rind 1.

After peeling the garlic, remove the central part 2.

Slice it and insert it into the cuts evenly 3.

Take the thyme leaves and insert them into the cuts 4.

Distribute the sprigs of thyme well 5, so as to make the flavoring balanced.

Brush the entire rind of the cheese with extra virgin olive oil 6.

Gently transfer the cheese onto a sheet of parchment paper 7.

Wrap it well 8.

Transfer the cheese onto a baking sheet 9 and place it in a hot oven at 180° C (356° F) for about 10-12 minutes.

Meanwhile, slice the baguette 10.

Transfer it to the oven and toast it 11.

Open the parchment paper and serve the cheese with toasted bread or croutons, a sprinkling of pepper and a bit of honey 12.