Ready in about 20 minutes and so simple, BUT there are things you should know to make it perfect – my ultimate guide is here to help! Anyone else’s mouth start to water at the mere thought of Baked Camembert? Its comforting thick gooeyness and delicious unmistakable flavour make this the food of the gods and perfect as the days get colder and darker. Maybe this is why we often save it for Christmas?! But while I have never been known for letting camembert pass me by over the festive holiday, it is also perfect for any other time of year too. Whether you’re trying to impress guests or want to treat yourself to a fancy teatime dipping, this French favourite is here for you. In case you don’t already know, baking camembert is ridiculously easy, but if you’re going to do something properly, THIS is the dish that deserves to be right, so get the very best out of it with the tips below (you will need 5 INGREDIENTS ONLY!)
Why you’ll love this Baked Camembert recipe
⭐️ Perfect as a crowd pleasing centrepiece ⭐️ Decadent but simple to make ⭐️ Delicious treat for dipping or spreading And if that’s the case, you are missing out on what makes this unique cheese an absolute dream! Let’s rectify that here. This is a classic version of one of my favourite winter side dishes – baked camembert with honey and garlic. This recipe is my go-to, but I am very happy to say there are plenty of variations with different toppings and I have given some ideas of these further down.
What else you need to know about Baked Camembert Cheese
Some people are put off by the smell. YES, camembert can be pretty stinky when you buy it, but don’t worry it’s no reflection on the flavour and the pong disappears a lot once it’s been cooked. If you’re not baking this straight away, it might be best to wrap it well and pop it in a lidded Tupperware in the fridge to contain the smell. Some brands sell the camembert packaged in its own box for you to bake it in, but don’t worry if yours hasn’t. There are tips below on how to get around this. You can also use your own little camembert ramekin for the oven, which comes in handy and is very cute. Whatever you put it in, make sure there isn’t much room around the edge of it as it melts and you will end up with a cheesy puddle! It will be fine to reheat the camembert once more, but make sure you do this carefully or it will dry out and become flavourless. See more details below about reheating it. In the freezer Hard cheeses with less moisture freeze fine (like cheddar), but as camembert has lots and is fairly delicate, it doesn’t lend itself to freezing well. It can dry out and the texture will alter. That said, if you do choose to freeze it rather than waste it, make sure you wrap it VERY well (so everything in your freezer doesn’t taste of cheese!) and then pop it in a sealed storage bag too. Defrost it again in the fridge overnight and for best results, cook it. Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind. If it has bare edges the cheese will just escape! There is no particular brand you need to choose. They should all be delicious. Use a large size if you prefer, but please note it will need cooking for longer. ⭐️ If your cheese doesn’t have a box No problem. Here’s how to bake a camembert without a box: ⭐️ Sit at room temperature The cheese will taste better if you bake it from room temperature, rather than straight from the fridge (an hour or two should be OK). This allows the full flavour to come through. ⭐️ Garlic Halve the garlic or omit entirely if you don’t like it. If you are using it, peel and trim the end from each clove and then cut into thin slices. An extra tip: Remove the central green shoot if there is one. This makes it more digestible! ⭐️ Thyme You could use finely chopped rosemary here if you prefer but do make sure you use fresh of whichever you choose, as dried just doesn’t have enough time/liquid to cook and soften in this recipe. Strip the leaves from the thyme stalks first. ⭐️ What to serve with Baked Camembert Fresh bread or crackers. Breadsticks or crudites. Serve it on its own or as part of a Christmas banquet or dinner party starter. Other accompaniment ideas are Prawn Cocktail Canapés, Smoked Salmon Canapés, Sausage Rolls, Brie and Cranberry Bites, Slow Cooker Ham or a charcuterie board. Don’t forget Puff Pastry Mince Pies for dessert! Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
