Do you like sharing food? I do! And this baked camembert recipe is one of the best things to share with your friends! Once you try it, you will make it over and over again. It’s just that good!
Ok, there is one thing you should know before going grocery shopping for this recipe. Pick a good quality camembert. It is very important. Don’t go for the cheapest piece on the shelf. Cheep camembert may not melt properly and you will end up with something looking like slightly melted cottage cheese. This example is not very accurate, but try to pick a better quality camembert. Once you find the brand that works the best for you, just stick to it!
And now… let’s jump into the recipe!
- Camembert cheese (round, uncut)
- Olive oil
- Maldon salt
- French baguette
- Parmesan cheese
You can bake the camembert cheese in any baking pan, sheet pan of oven-safe skillet. I used my cast iron skillet. Place a piece of parchment paper on the bottom of the pan to reduce the additional mess and to save some time on cleaning. It also helps to prevent the cheese from sticking to the pan. Put the camembert cheese on the parchment paper and puncture it with a knife to make some pockets. Put some rosemary leaves in these pockets, drizzle the cheese with some honey, add a pinch of Maldon salt, add some olive oil on the top and bake it on 180 degrees Celsius (350 degrees Fahrenheit) in the pre-heated oven for around 10 minutes.
While the cheese is baking, we are going to make garlicky baguettes. Mix some room temperature butter with a little bit of finely chopped garlic until combined. Slice the baguettes 3/4 of the way (not all the way through) and spread garlic butter on the top. Grate generous amount of parmesan cheese on the top and set is aside.
After 10 minutes of baking take the cheese out. Add a handful of chopped or crushed walnuts on the top of the cheese and bake it for additional 5-7 minutes. Place the baguettes in the oven and the same time. After the cheese on the baguettes has melted nicely take everything out and serve immediately. Finish the cheese with a couple of drops of olive oil and dig in!! Just be careful, the cheese might be a little hot, but as my mother used to say when the food was hot ‘you have a wind under your nose, so use it’.
I hope you like this recipe. Leave a comment below what are your thoughts about it and if you tried it already. I would love to hear how you guys make baked camembert cheese!