Camembert And Roasted Garlic Recipes

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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

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

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.

BAKED CAMEMBERT WITH THYME & GARLIC



Baked Camembert with Thyme & Garlic image

Provided by James Tanner

Categories     Cheese     Dairy     Garlic     Herb     Vegetable     Appetizer     Bake     Cocktail Party     Vegetarian     Thyme     Party     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 x 9oz camembert in its wooden box
1 garlic clove, peeled and sliced into matchsticks
1/2 teaspoon fresh thyme leaves
1 tablespoon maple syrup
1 small baguette, cut into 1/2 in slices
2 tablespoons olive oil, plus extra for brushing
crushed sea salt

Steps:

  • Preheat the oven to 400°F. Remove the camembert from the box and discard any wax paper packaging. Take a 10-inch square of foil and place in the box. Place the camembert inside.
  • Pierce the top of the camembert with the tip of a knife and push in the slices of garlic. Sprinkle the thyme leaves over the top and drizzle with the maple syrup. Loosely scrunch the foil up over the cheese. Set aside.
  • Brush two 12-inch square sheets (the size of your baking sheet) of parchment paper with oil. Line a baking sheet with one of the oiled parchment sheets, oil-side up. Spread the slices of baguette over the sheet. Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment, oil-side down, over the bread.
  • Place in the oven with the camembert and cook both for 10 to 12 minutes until the cheese has risen and the bread is crisp. Open up the foil and dip in the hot baguette for a simple snack. Delicious!

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