Best Baked Camembert With Thyme Garlic Recipes

BAKED CAMEMBERT WITH GARLIC AND HERBS

Baked Camembert with Garlic and Herbs image

This delicious, gooey, baked Camembert dip is impressive enough to serve to guests while being deceptively easy to make. Feel free to experiment with different herb combinations. Serve Camembert immediately out of the oven with toasted baguette pieces for dipping.

Provided by fabeveryday

Categories Cheese Dips and Spreads

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (8 ounce) round Camembert cheese in wooden box
1 clove garlic, sliced, or more to taste
1 sprig fresh rosemary, leaves stripped
2 sprigs fresh thyme, leaves stripped
1 tablespoon olive oil
freshly cracked salt and pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into 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.
Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap 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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 4 g, Cholesterol 40.9 mg, Fat 17.4 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 9.2 g, Sodium 479.3 mg, Sugar 0.3 g

HERB AND GARLIC BAKED CAMEMBERT

Herb and Garlic Baked Camembert image

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.

Provided by Deb Perelman

Categories Thanksgiving Appetizer Cheese Bake Herb Garlic Rosemary Thyme

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 [8-to-9-ounce (225-to-255-gram)] wheel Camembert
1 tablespoon (15 ml) olive oil
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, sliced very thin
Crackers, preferably long enough to dip with, for serving

Steps:

Heat:
The oven to 350°F.
Assemble:
Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
Bake:
For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.