A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner.
Baked Camembert is quickly becoming a popular appetizer to share, whether you go to a fancy restaurant or to the local pub.
The good news is, you can totally make this delicacy at home, and it takes just 20 minutes.
With minimum efforts, you’ll get an amazing appetizer to feed a large crowd. Pair it with a French bottle of red wine or white wine, and you can't go wrong with it.
For a sweeter option and something more suitable alongside a standard cheese platter, you can make this Baked Camembert with Honey & Raspberries.
It’s a complete doddle to make, which is exactly the type of recipe you want when you have friends coming over, plus it also has a certain wow factor, especially for the first person who gets to cut into the warm, oozing cheese.
Preheat oven to 180°C /350°F (oven fan 160°C). Arrange a baking tray onto the middle shelf.
Remove the plastic packaging and arrange the Camembert back in its wooden box, or in a small baking pot.
Score a deep cross or a crosshatch pattern on the top rind of the cheese. Drizzle with honey or extra-virgin olive oil, and insert the leaves of one sprig of rosemary into the gaps.
Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.
Bake in the oven for 12-15 minutes.
Remove from the oven, and serve with cheese crackers or toasted bread slices.
Recipe Note
Score a deep cross or a crosshatch pattern. Using a sharp knife, score the top of the cheese, this will allow the air to escape while cooking.Bake the cheese for 12-15 minutes, not more than that. If you bake it more than you should, the cheese will harden back again.
