Baked Camembert with Garlic and Herbs

Baked Camembert is the great shortcut to a show-stopping starter. Fifteen minutes in the oven turns a modest wheel into a molten centrepiece that people gather around and dip into. It looks and tastes far more effortful than it is.

Choosing the right wheel

You want a whole Camembert in its wooden box — the box holds the shape as it melts. A ripe, good-quality wheel gives you the best result; one that is already soft to the touch when you press it. If it is very firm, let it sit at room temperature for an hour first.

What you need

• 1 whole Camembert, in its box
• 2 cloves garlic, sliced thinly
• A few sprigs of fresh thyme or rosemary
• 1 tablespoon olive oil or a small knob of butter
• Optional: a drizzle of honey, a splash of white wine, or cracked black pepper

Method

1. Heat the oven to 180°C / 350°F.
2. Unwrap the cheese, remove any plastic, and set it back in the bottom half of the wooden box, or on a small piece of baking paper.
3. Score the top rind in a crosshatch pattern with a sharp knife — this lets the garlic and herbs flavour the inside.
4. Tuck the garlic slices into the cuts and scatter over the herbs.
5. Drizzle with olive oil or dot with butter.
6. Bake for 12–15 minutes, until the cheese is soft and oozing when you press the top. Do not let it collapse and leak everywhere.

Serving

Serve it in the box, still hot, with plenty of things to dip:

• Toasted sourdough or baguette
• Breadsticks
• Apple and pear slices
• Blanched green beans or asparagus spears
• Roasted cherry tomatoes

Variations

Honey and walnut — drizzle honey over the top and scatter with chopped walnuts before baking. White wine and garlic — spoon a tablespoon of dry white wine into a slit in the top. Chilli — add a pinch of dried chilli flakes for heat against the cream.

Common mistakes

Over-baking is the usual one: past about 20 minutes the cheese can dry at the edges and the rind gives way. Also, avoid the microwave shortcut — it heats unevenly and the rind turns rubbery rather than staying intact.

Brie works exactly the same way, and either wheel is a perfect centrepiece for a cheese board. For a wine to match, see our beginner’s pairing guide.