Baked Camembert

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…

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Whole Camembert (Tesco have a reasonable selection)

Olive oil

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.

Tasty, eh?



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