Herb and Garlic Baked Camembert

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This herb and garlic baked camembert is the ultimate vegetarian indulgence, perfect for sharing during a cosy evening in or as an elegant dinner party starter. Infusing the creamy cheese with fresh rosemary, thyme, and pungent garlic elevates this simple store-cupboard staple into a fragrant, molten centrepiece. The gentle heat of the oven softens the rind and transforms the interior into a rich, velvety fondue that is hard to resist.

Quick to prepare and deeply comforting, this dish is best served immediately while the cheese is at its peak of melted perfection. Pair it with long, crisp crackers, slices of toasted sourdough, or even crunchy vegetable crudités for a lighter touch. It is a sophisticated yet effortless choice for seasonal entertaining or a weekend treat that celebrates classic savoury flavours.

Ingredients for Herb and Garlic Baked Camembert

1 [8-to-250g (225-to-255-gram)] wheel Camembert
1 cucchiaio (15 ml) di olio d'oliva
1 cucchiaino di foglie di timo fresco tritate
1 teaspoon minced fresh rosemary leaves
1/4 cucchiaini di sale kosher
1/4 cucchiaini di pepe nero macinato
1 large garlic clove, sliced very thin
Crackers, preferably long enough to dip with, for serving

How to make Herb and Garlic Baked Camembert

The oven to 177°C.

Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.

With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.

For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.