A whole wheel of Camembert baked until perfectly gooey, infused with rosemary, garlic, and olive oil — served hot with bread and accompaniments for dipping.
Preheat oven to 375°F (190°C).
Remove any plastic or paper packaging from the Camembert.
If the cheese comes in a wooden box, line the box with parchment paper and place the cheese back inside.
If not, place the cheese in a small ovenproof dish or Camembert baker.
Use a small sharp knife to score the top of the Camembert with shallow crisscross cuts.
Insert thin slices of garlic into the cuts.
Tuck in small sprigs of rosemary into the same slits.
Drizzle lightly with olive oil, and sprinkle with a little salt and black pepper.
Place the cheese (in its dish or box) on a baking tray.
Bake for 18–20 minutes, until the top is golden and the cheese feels soft in the center (you can test gently by pressing with a spoon).
Remove from the oven and let rest for 2–3 minutes.
Serve directly in the box or dish — the cheese should be gooey and perfect for dipping!
Arrange bread, fruits, nuts, and jam around it for a beautiful presentation.
Tear warm crusty baguette into chunks for dipping.
Try dipping apple or pear slices for a sweet contrast.
Serve with a small bowl of fig or cranberry jam to complement the creamy, savory cheese.
Pair with a glass of Chardonnay, Champagne, or mulled wine for winter comfort.
Herb variations: Try thyme, sage, or even truffle oil for a different aroma.
Sweet version: Drizzle with honey and sprinkle with chopped walnuts before baking.
Add texture: Scatter toasted nuts or seeds on top before serving.
Mini portions: Use small individual Camembert wheels for personal servings at parties.
Make it festive: Add a few dried cranberries or pomegranate seeds after baking for color and holiday flair.
4 servings