If there’s a baked Camembert on the menu at a new restaurant I’ll have to try it. And my boyfriend will have to steal it all. It has only recently dawned on us that all we need is a Camembert and an oven and we can have our own gooey, baked, cheese-y wheel of delight at home.. and since then we’ve been having at least one every weekend. Naughty, I know. If you’re not sure where to start follow my tried and tested (time and time again) method for the perfect Baked Camembert…
Whole Camembert (Tesco have a reasonable selection)
Rosemary or dill
Garlic (one clove will do it)
Baguette/crusty roll for dipping
Pre-heat your oven. Take your Camembert out of the wrapper and then pop the cheese back in to the box (without the lid). Jab the top of the Camembert with a knife five or six times. Drizzle olive oil over the top and sprinkle rosemary/dill and finely chopped garlic over the top.
Pop in the oven and bake for around 15 minutes.
When it comes out mash it up a bit in the middle with a knife and if you’re happy with the level of gooey-ness, serve with crusty bread.