Baked Camembert

5 Comments 13 June 2011

baked camembert

Lovely, gooey, tasty stuff.

This is so easy it’s almost not a recipe. I know I usually try to go for an American twist–introducing snacks from American origins to the British readers (and giving the expat Americans a few sentimental moments here and there) but as we made this for lunch over the weekend and it was so easy and tasty I thought it deserved a mention on this spot.

I found this idea in one of my favourite cookbooks, Nigel Slater’s Real Food (affiliate link). We have this a lot as we all love it. But I say that every time, don’t I? I wouldn’t put a recipe up here unless it had been taste tested by my family.

This is a perfect weekend lunch, like an easy fondue, we all sit around dipping food in the melted cheese, scraping out as much as we can until it’s all gone. If you use the right things to dip you don’t feel too full of heavy cheese. Perfect for a chilly British day, but I’d also recommend it with a nice cold white wine on a summer’s afternoon in the garden.






Camembert ready for the oven

Camembert ready for the oven. The wet stuff is a little drizzle of white wine over the top.

dips for melted camembert

Apples and celery are perfect with the melted cheese. And for the bread we love a crusty baguette or this walnut bread. Nigel recommends tiny cornichons and spears of purple sprouting broccoli. Very tasty as well.

So for the recipe:





Baked Camembert






Recipe Type: Snack or Appetiser
Author: Michelle Garrett
Prep time: 3 mins
Cook time: 25 mins
Total time: 28 mins
Serves: 2-3
An easy fondue-type snack or light lunch; fun and healthy.
  • About one Camembert in a wooden box per two people. Choose the wooden boxes that are stapled not glued.
  • A splash of white wine--optional, it adds an extra softness to the cheese.
  • Things to dip: apples, celery, crusty bread, pickles, cornichons, ham...
  1. Preheat the oven to 200C.
  2. Take the cheese out of its box and take off any paper or plastic wrappings then set it back in the box.
  3. Make about six or so holes in the top of the cheese with a sharp knife.
  4. Pour over about a dessert spoonful of wine, put the box lid back on.
  5. Bake for about 25 minutes. If you press a knife to it at this point the crust will split and you'll see the liquid cheese.
  6. While it's baking prepare your food to dip.
  7. Take out of the oven, place on a surface such as a plate or baking tray or similar non porous, eat resistant surface and serve immediately.

Nigel Slater's top tip is to start with room temperature cheese or it will take ages to melt.










Your Comments

5 Comments so far

  1. Wylye Girl says:

    Stop it! I’m hungry enough as it is. I love baked camembert

  2. Mother Hen says:

    Also really yummy if garlic is pressed into slots or lift the top slightly and put dollops of apricot jam.You’re right though, Nice lunch idea.


  1. » The Perfect Cheeseboard » The American Resident - 18/07/2011

    […] a lovely side dish. Grate some cheddar and layer it over chili, perfect. Potato gratin? Yum! Baked Camembert is a lovely lunch. But the cheese board is the cheeses Big Moment, its chance to really show you […]

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An American writer in the UK for over 20 years. Lives in Essex. A pretend extrovert.

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