Baked Camembert {The Ultimate Guide!}

A close up of a camembert wheel with honey and thyme and garlic on top.

5 from 5 votes

Baked Camembert {The Ultimate Guide!}

This is the ultimate foolproof recipe for Baked Camembert. Rich, gooey and flavour-packed cheese with a hint of honey, garlic and thyme. Simply divine.

Prep Time2

Cook Time18

Total Time20

Course: Main Course, Side Dish, Snack, Starter

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 Camembert round About 250g
2 Garlic cloves Peeled and thinly sliced
1 tbsp Runny honey
2 tsp Fresh thyme Leaves only
1/2 tsp Sea salt

Instructions

Preheat the oven to 180C.
Open the camembert box and peel away the paper outer that the cheese is wrapped in. Return the cheese to the base of the box (if it doesn’t have a box, see notes!)
Using a sharp knife, score the top of the cheese and poke the garlic into the cuts.
Drizzle over the honey, fresh thyme and salt.
Sit the box on a baking sheet and put into the oven for 15-18 minutes or until the cheese is turning golden on top and is very soft underneath.
Serve immediately.

Notes

Camembert cooking time: The size of cheese may change cooking time

If your cheese doesn’t have a box: Remove any packaging, wrap it in a layer of baking paper or tin foil to make a tight parcel before sitting in onto a baking tray and baking as per the recipe

Type of camembert: Any brand is fine. You can get either pasteurised or unpasteurised, and I would recommend pasteurised if you’re planning to reheat it. Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind or it will melt everywhere

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)

Garlic: Halve the garlic or omit entirely if you don’t like it. Remove the central green shoot if there is one

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

Reheating: As long as you’re using pasteurised camembert, you can reheat it once

Storing: Wrap it well in and then store inside an airtight container in the fridge to diffuse the smell in the fridge. This type of cheese doesn’t lend itself well to freezing

Serving suggestions: Toasted French bread for dipping, or crackers or breadsticks. It works well as part of a charcuterie board and with fruit and nuts on the side

Alternative toppings: Nuts, dried cranberries, chilli flakes, olives, chutney, crispy bacon bits

Vegetarian: Check the packaging. Many camemberts are NOT suitable for vegetarians

Nutritional value: The values in this recipe are based on 4 people sharing the camembert. It does not include any additional sides, like bread. Adjust accordingly for your servings per person.

Nutrition