Speaking of baked camembert, I had actually never made one before, so now that I possess a super baking dish, I gave it a try. I adapted a recipe I found on Jamie Oliver’s website, and brought the finished product to that evening’s choir practice. After 8 minutes, my fellow singers had devoured the whole thing.
1 full round of “brie” or “camembert”, 250 grams (I used Marin French Cheese’s camembert to stay local!)
1 clove of garlic
Olive oil (about 1.5-2 tablespoons)
1 sprig of fresh rosemary
1 small handful of dried cranberries
1 small handful of walnuts
1 fresh loaf of crusty bread
1 camembert baker
- Preheat oven to 350°F.
- Prep the camembert: slice off the top rind. Place the cheese in the baking dish. Cut the rosemary sprig into 1 in. pieces (I prepped 3 pieces. You can make more or less, depending on your taste.) Peel and finely slice the garlic clove. Using the tip of your knife, open little cavities throughout the cheese to stick the garlic and rosemary throughout. Drizzle the ensemble with olive oil.
- Bake in oven for 15-20 minutes, or until bubbling and gooey.
- While the cheese is in the oven, finely chop the walnuts. Pan roast them over medium heat, stirring regularly, until they are lightly browned all over. Finely chop the cranberries. Combine cranberries and walnuts.
- When the cheese is melted through and bubbling, you’re ready to serve! Slice up the crusty bread and dig in! Don’t forget to sprinkle those walnuts and cranberries on top of your cheesy bread. The sweetness and tartness of the cranberries, and the crunchy toastiness of the walnuts complement the melting cheese perfectly!
Now that I have this dish, I’m curious about what else I can bake in it. Maybe a mini quiche? Maybe I can use it as a fondue dish. It’s so pretty; I love that I can go from oven to table with it, and feel good about presentation. Oh, and clean up is easy. I just gave it a little sudsy scrub with my brush, and that was it.