Classic Oven Camembert
Baked camembert is the epitome of French comfort food, a simple yet luxurious dish that embodies the essence of French culinary tradition. We bought back some camembert from our recent Paris trip from a little fromagerie on rue Cler just to make this simple baked dish. Originating from the Normandy region in northern France, where the famous camembert cheese was first crafted in the late 18th century, this dish is a celebration of rich, creamy cheese in its purest form. When baked, the cheese softens to a velvety, gooey texture, releasing its mild, earthy flavor and transforming into a decadent easy treat. Once the Camembert is perfectly baked, remove it from the oven and let it cool for a couple of minutes. Serve it straight from the oven with crusty baguette slices or pear slices for dipping. I even added some on a slice of sourdough bread that had a sprinkling of pomegranate seeds on top. It tasted heavenly.
The beauty of baked Camembert lies in its simplicity — just a few added ingredients like garlic, rosemary, a splash of white wine brings this classic to a whole new level of indulgence. Whether enjoyed as an appetiser, a decadent snack, or a centerpiece for a cozy evening, baked Camembert is a perfect way to bring a little slice of France to your table. And there's no better time than during the festive season, when the warmth of the oven and the aroma of melting cheese make it the ideal pairing for a night of movie-watching, like the classic Home Alone, that we will watch today.
Baked Camembert with Rosemary, Garlic & White Wine
Ingredients:
1 whole Camembert cheese
1 garlic cloves (thinly sliced)
1-2 sprigs of fresh rosemary
A splash of white wine (preferably something dry like Sauvignon Blanc)
Crusty baguette, crackers or fresh pear slices (for serving)
Instructions:
Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Camembert: If your Camembert is in a wooden box, remove any plastic wrapping and place the cheese back in the box (if it's not in a box, you can place it on a small oven-safe dish). Using a knife, score the top of the Camembert in a criss-cross pattern or make a few shallow cuts. This will allow the garlic, rosemary, and wine to seep into the cheese as it melts. Insert the thinly sliced garlic cloves into the scored sections of the cheese. Tuck small sprigs of rosemary into the cuts, or you can sprinkle chopped rosemary over the top. Pour a splash of white wine over the top of the cheese, making sure it seeps into the cuts.
Bake the Cheese: Place the Camembert on a baking sheet or directly into the oven and bake for 15-20 minutes, or until the cheese is soft, gooey, and starting to ooze out of the rind. Keep an eye on it to make sure it doesn't overcook — you want it to be warm and melty, not a puddle of cheese.
