Baked camembert (serves 2)

This is the ultimate in Friday night snacky munchy communal food. We almost always eat at the dinner table but this meal usually happens on the sofa in front of the telly. In the summer we eat it al fresco. My kids love it because it’s food they can get involved with. It’s interactive and gooey and messy and fun. It’s a pretty versatile dish.

One whole camembert with crudités is plenty for two people to share as a main meal. I usually do two for the four of us but the girls never manage to finish a whole one.


A baked camembert is also the perfect party food for the fast-approaching festive season. It’s so simple to prepare. The camembert is self-contained within its own little box and wrappings so there’s minimal washing up. Always a bonus. It looks quite pretty arranged on the plate too.



1 whole camembert
1 clove of garlic, sliced
A few sprigs of rosemary if you have it
Black pepper
Olive oil
1 tbs of cranberry sauce or chutney

(For dipping)
6 slices of cured meat (salami, prosciutto or parma ham)
Celery and carrot sticks
Or whatever bits you fancy!



Pre-heat the oven to 180 degrees. Place the camembert on a little baking tray. Take the lid off the camembert box and unwrap the top of the cheese.

Pierce the top of the cheese all over with a sharp knife. Push slices of garlic and maybe some small sprigs of rosemary into the cuts. Season with black pepper and drizzle a little oil on top.

Carefully wrap the cheese up again and put the lid back on. Bake in the oven for 25 minutes.

This is the time to get your crudités ready. Slice any veggies into batons and arrange all your bits and bobs on a large plate or platter, leaving space in the middle for the cheese.

Take the cheese out of the oven and place the whole thing, in its box, in the middle of the plate. Take the lid off and unwrap again. It should be hot all the way through and have a good wobble to it. Add a dollop of chuntey on the top and you’re good to go.


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6 thoughts on “Baked camembert (serves 2)

  1. Ema Jones November 26, 2014 at 14:01 Reply

    I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

    • The Pie Patch November 26, 2014 at 14:51 Reply

      I’m sure it’ll be fine to use garlic salt but I wouldn’t use too much because cheese is already quite salty. Dried garlic granules might be a better option if you don’t want to use fresh.

      • Ema Jones November 27, 2014 at 07:03

        Yeah, I’ll manage the QTY of garlic salt and cheese, you need not worry :).
        Dried garlic granules is also a good option.

  2. journey2dfuture November 26, 2014 at 20:39 Reply

    Not to sure how to contact you. But are you able to crochet baby sandals? I’m quiet sure you are in a few of the Facebook groups I’m in but I can’t remember for the life of me your name. :/ sorry to be random.

  3. […] a soup-based meal is with bread and cheese. Or you could take it up a notch and try out this baked camembert recipe from The Pie Patch, which is creamy and indulgent and it’s probably the most perfect […]

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