Wonder how to serve Camembert cheese? The easiest way is to make Camembert baked in the box! I’m sharing an incredible and foolproof 20-minute Camembert appetizer recipe today. This delicious, gooey baked Camembert appetizer dip is impressive enough to serve to guests while being deceptively easy to make. You can also experiment with different herb combinations when making this Garlic and Herb Baked Camembert. Keep reading for cooking tips and suggestions for what to serve with baked Camembert, or scroll to the end of the post for the recipe if you’re ready to get cookin!’
What you need to make this baked Camembert appetizer
To make this baked Camembert appetizer, here’s what you will need:
- 1 8-ounce wheel Camembert cheese in a wooden box
- 1-2 cloves garlic (depending on the size of the cloves), cut into slivers
- Leaves from 1 sprig rosemary and leaves from 2 sprigs thyme (but feel free to experiment with different herb combinations)
- 1 tablespoon olive oil (give or take)
- Freshly cracked salt and pepper
- Baguette, sliced and toasted (if you’re wondering what to serve with baked Camembert, it’s also great with crackers or veggie sticks… see more serving suggestions below)
Tips for making Camembert baked in the box
Though the Camembert is baked in the box, you’ll first need to remove the cheese from its wooden box to remove and discard any plastic wrapping. After that, place the wheel of cheese back in the box. Then, using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, you can remove the top rind, though this is optional. This is just personal preference. I leave mine on for this Camembert appetizer, personally.
Press the garlic slivers into the scores you just made. Then, sprinkle the top with rosemary and thyme leaves, pushing a few of the herbs into the scores. Drizzle the top of the cheese with olive oil. Finally, season the top with freshly cracked salt and pepper.
Wrap the box with foil to prevent drips (leaving the top open) and place it on a baking sheet. The foil is an optional step, as the cheese doesn’t tend to be too messy when making this baked Camembert appetizer. But anything that could potentially save me efforts on cleanup later is worth it.
After the Camembert is baked in the box for 15 minutes, remove it from the oven and remove the foil. How to serve Camembert cheese? I recommend serving the baked Camembert appetizer immediately, as it’s best when fresh, warm, and gooey. Serve it right in its box.
What to serve with baked Camembert
Wondering what to serve with baked Camembert? For this recipe, I recommend serving the cheese with toasted baguette pieces for dipping. A few other options for how to serve Camembert cheese are with crackers, pita chips, breadsticks, raw veggie sticks, or a combination.
Garlic and Herb Baked Camembert
This delicious, gooey baked Camembert appetizer dip is impressive enough to serve to guests while being deceptively easy to make (it's a Camembert baked in the box). Feel free to experiment with different herb combinations.
Ingredients
- 1 8-ounce wheel Camembert cheese in wooden box
- 1-2 cloves garlic (depending on the size of the cloves), cut into slivers
- Leaves from 1 sprig rosemary
- Leaves from 2 sprigs thyme
- 1 tablespoon olive oil
- Freshly cracked salt and pepper, to taste
- Baguette, sliced and toasted
Instructions
- Preheat oven to 350 degrees F. Remove the Camembert from its wooden box and remove and discard any plastic wrapping. Place the wheel of cheese back in the wooden box.
- Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind (optional).
- Press the garlic slivers into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle the top of the cheese with olive oil. Finally, season the top with freshly cracked salt and pepper. Wrap the box with foil to prevent drips (leaving the top open) and place on a baking sheet.
- Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately with toasted baguette pieces for dipping.
Exciting announcement
I’m excited to share that I’m one of Google’s paid early testers for their Thank with Google pilot program! You may have noticed a blue button in a few different spots on my blog posts. This button (which says “Thanks” at the top of the post, “Thank the creator” at the end of the post just before the comments, or as part of the “Thank the creator” widget on my right sidebar) is an experimental feature for fans to purchase a virtual sticker and directly show their support and appreciation for content on my website and the websites of other Thank with Google creators. When you click, you have the option to choose and select from a variety of different stickers to send. Every time you decide to send a paid sticker, you can send along a personal message (if you’d like). This not only shows me which of my content is providing you the most value (and the ways my recipes and projects are benefiting your life), but it also supports me by translating to direct revenue for Fab Everyday, which is my full-time job. If you do test out the Thank with Google feature, I’d love to know what you think! Your support means the world, so thank you for being here. I hope you enjoy this recipe as much as I do!
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