Camembert with Garlic and Rosemary

Camembert with Garlic and Rosemary

By the number of camembert and brie recipes I have already published you can correctly assume that I love baked cheese…and what is there not to love. Camembert with garlic and rosemary is yet another recipe which turns a wheel of cheese into a sumptuous appetizer, one which your guests will remember.


200g camembert wheel (or brie)
2 garlic cloves, peeled
2 fresh rosemary sprigs
1 Tbs olive oil
freshly ground black pepper

Remove the cheese from its paper and transfer it into a fitting size oven proof dish, you can also use the wooden box the cheese comes in.

Prep:Using a pairing knife score the camembert wheel in a crosshatch pattern.

Slice the garlic cloves lengthwise in four and press them down into the cheese.

Cut the rosemary sprigs into 6 1 inch pieces and stick them among the garlic cloves.

Drizzles the olive oil and a pinch of freshly ground black pepper.

Bake at 190C/375F for 15 to 20 minutes.

Serve with slices of toasted baguettes or in the center of a bread wreath. For presentation, remove the the burnt rosemary and please a fresh sprig over the cheese.

Wine suggestions: The garlic flavor can be difficult to match with wine that is why I would suggest a light and thrust-quenching white or rosé wines such as Petit Chablis and Côtes de Provence.

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