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Baked camembert with garlic and rosemary
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Source: https://recipheon.com/en/recipes/snacks/baked-camembert-with-garlic-and-rosemary
About this recipe
Baked camembert with garlic and rosemary has a molten center to scoop up with pieces of crisp baguette. The whole wheel bakes in a small ceramic dish, while its white, edible rind helps hold the soft cheese inside. Simply score the top shallowly and tuck thin garlic slices and finely chopped rosemary leaves into the cuts. Do not cut all the way through the cheese, so the center does not leak out before serving. The baguette toasts while the cheese bakes, so you can bring the warm appetizer straight to the table. These quantities make four small appetizer servings. Allow about 40 minutes, including preheating the oven, and serve the cheese as soon as it comes out of the oven, while it is soft and easy to spread on the bread.
Ingredients
Cheese and bread
250 g camembert, one whole round wheel with an intact white, edible rind
3 g raw garlic, weighed after peeling, about 1 small clove
1 g fresh rosemary leaves, without woody stems
5 ml olive oil, about 1 teaspoon
200 g plain wheat baguette, without added flavorings
Steps
Preheat a conventional oven (no fan) to 180°C; allow about 15 minutes for preheating and preparing the ingredients. Remove all packaging from the camembert, including the box, paper, and plastic wrap, keeping the edible rind intact. Place the cheese in a small ovenproof ceramic dish just slightly wider than the wheel. Thinly slice the garlic, finely chop the rosemary leaves, and cut the baguette into slices about 1 cm thick.
Score a cross in the top of the cheese about 5 mm deep, cutting through the top rind but leaving the sides and base intact. Tuck the garlic slices and chopped rosemary into the cuts and drizzle the top with olive oil. Do not remove the rind: it helps hold the soft cheese inside during baking.
Place the dish on the middle rack of the preheated oven and bake for about 20–25 minutes. Meanwhile, toast the baguette as described in the next step. The cheese is ready when the top rises slightly and the center visible through the cut is soft and molten; you can gently open the cut with a teaspoon. Remove the cheese once it reaches this consistency, without waiting for the rind to brown deeply.
After the cheese has baked for about 10 minutes, arrange the baguette slices in a single layer on a baking sheet and place it on the rack below the cheese dish. Toast at the same temperature for about 8–10 minutes, turning the slices halfway through, until crisp and lightly golden. Remove the bread when it is ready; leave the cheese in the oven until its center is molten.
Set the hot dish on a trivet and gently open the cut on top to reveal the molten center. Serve immediately with the toasted baguette, dividing the cheese and bread into four small appetizer servings. Scoop up the cheese with pieces of baguette or spoon it onto the slices with a teaspoon.
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