Baked Camembert Recipe

Prepare the cheese

Preheat oven to 200°C (400°F). Remove Camembert from its cardboard box and unwrap any paper. Place the round in a small ovenproof dish or on a lined baking sheet. Using a small knife, score a shallow crisscross pattern into the top rind (about 1–2 mm deep). Make 2 shallow slits around the edge and press the two garlic cloves (thin slices or small slivers) into the slits so garlic sits against the cheese.

Season and top

Drizzle 1 tablespoon olive oil over the top of the scored cheese. Sprinkle with freshly ground black pepper and scatter the fresh thyme leaves over the top, pressing lightly so herbs adhere.

Bake

Bake in the preheated oven for 12–18 minutes, until the center is soft and jiggly and the top is lightly golden. (Smaller camemberts may need closer to 12 minutes, larger rounds toward 18.) If you prefer a very runny center, bake an extra 2–3 minutes but watch closely to avoid bursting the rind.

While the cheese bakes, prepare the roasted garlic. Preheat oven (same as above) or use remaining oven space. Slice about 1/4–1/2 inch off the top of the garlic bulb to expose the cloves. Place the bulb on a small piece of foil, drizzle with 1 tablespoon olive oil, sprinkle coarse salt and 1/4 tsp black pepper over the exposed cloves, then wrap tightly in foil.

Roast the wrapped garlic in the oven for 30–35 minutes, until cloves are very soft and caramelized. Remove from oven and let cool slightly before squeezing softened cloves from their skins. If you want the garlic ready sooner, you can roast the bulb at 220°C (425°F) for 20–25 minutes, but monitor so it doesn't burn.

While cheese and garlic roast, slice the baguette on the diagonal into 1/2-inch thick slices to yield elongated points. Brush both sides lightly with softened butter (or olive oil).

Arrange slices on a baking sheet in a single layer. Toast in the oven for 6–8 minutes at 200°C (400°F), turning once halfway, until golden and crisp. For extra color, broil 30–60 seconds at the end—watch carefully to avoid burning.

Assemble: Remove baked Camembert from the oven and transfer to a serving board or leave in the dish. Make a small well in the center with the back of a spoon and squeeze in several roasted garlic cloves (or spread them over the top).

Optional finishing: Drizzle 1–2 tablespoons honey or spoon small dollops of fruit jam over the top and garnish with fresh thyme sprigs.

Serve immediately with warm toast points for dipping. Encourage guests to tear open the top rind with a knife or spoon and scoop molten cheese onto the toast. Leftovers can be refrigerated and gently reheated.