Baked Camembert with Garlic & Rosemary

This has to be one of the easiest yet most crowd-pleasing appetisers around!  5 minutes prep, 20 minutes in the oven and you have a huge gooey, melted cheese that is perfect for dipping.  I like to make my Baked Camembert with garlic and rosemary, but you could add any flavours you want.  Honey and thyme would be great, or sun-dried tomatoes and olives, the possibilities are endless.  Served with crudités or my Almond Flour Crackers there are so many ways to switch up this dish!

Start by preheating the oven to 180C (350F).  Then you need to prep the Baked Camembert with Garlic and Rosemary.  I buy the Camembert that comes in its own wooden box as it holds it all together in the oven.  If you can’t get one like this then you can just wrap everything tightly in tinfoil although it may be a bit gooey and messy when it comes out.

Remove the top of the box and the wax wrapping.  Slice the garlic thinly into slivers and tear the rosemary into small sprigs.  Score lines into the Camembert and push the garlic and rosemary pieces into the cheese.

Place the top of the wooden box back on the Camembert.  Wrap the entire box tightly with tin foil and bake in the oven for 20 minutes.

Meanwhile prepare the dipping sticks.  I like to serve mine with Crudités , some of my Almond Flour Crackers, some of my toasted Grain-Free Bread or some pretzels/breadsticks (for the wheat-eaters)!  I sliced up some cucumber, peppers (capsicum) and carrots for this version.

Remove the cheese from the oven and carefully remove the tin foil.  Be careful as the cheese may have oozed out and will be extremely hot.  Place in the centre of a serving platter (I love my Camembert Serving Platter as it has a space for the cheese in the middle) and arrange the crudités or crackers around it.  Remove the lid from the Baked Camembert with Garlic & Rosemary and it’s ready to serve!  Make sure you serve it hot from the oven as it cools down fast and becomes stiffer and harder to dip.  You can always put it back in the oven to melt lightly again if this is the case.  Mine never lasts long enough to firm up!A very easy appetiser that will impress everyone and leave you plenty of time to prepare the rest of the meal!  It serves around 4 as a starter or appetiser but I also like to serve it as a very easy dinner for two.  A dish of hot melted cheese – what a perfect meal!  It reminds me of watching a movie in front of the fire on a winter’s evening.  Warming and comforting and absolutely decadent!

Baked Camembert with Garlic & Rosemary

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetisers, Main Dish, Snacks

Cuisine French, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegan, Vegetarian

Servings 2 people

Ingredients

  

• 1 boxed camembert 250g
• 1 clove garlic
• 1 sprig fresh rosemary
• whatever you choose to dip into the cheese crudites, crackers, bread, etc

Instructions

 

• Preheat oven to 180C (350F)
• Remove the top of the wooden box and the wax paper surrounding the cheese.
• Slice the garlic very thinly and tear the rosemary into small sprigs.
• Score lines into the cheese and press the garlic and rosemary into the lines.
• Replace the top of the wooden cheese box and wrap the entire box tightly in tin foil.
• Bake the cheese in the oven for about 20mins.
• Meanwhile chop up crudite or arrange toast/crackers on a serving plate.
• After 20 mins carefully remove the cheese from the oven and unwrap.
• Add to the serving plate and serve warm so that it remains gooey!

Allergy & Dietary Information for Baked Camembert with Garlic & Rosemary

This recipe is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Low Carb, SCD, Paleo and Vegetarian diets.

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