Baked Camembert Recipe

Name: Slug & Lettuce - Wolverhamptons BAKED CAMEMBERT Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 piece whole Camembert (round); 2 cloves garlic cloves; 1 tbs fresh rosemary; 1 tbs extra-virgin olive oil; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 cups fresh or frozen cranberries; 0.5 cups granulated sugar; 0.25 cups water; 1 tsp orange zest; 1 tsp lemon juice; 8 slices focaccia bread; 1 tbs butter or olive oil (for toasting); 0.25 tsp sea salt (optional); 0.5 tsp fresh rosemary (optional, chopped)

Inspired by Slug & Lettuce - Wolverhampton

Time35m

Serves4

Topped with garlic & rosemary, served with cranberry sauce and foccaccia toast.

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Ingredients

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Baked Camembert

1 piece whole Camembert (round)

2 cloves Garlic cloves

1 tbs fresh rosemary

1 tbs extra-virgin olive oil

1 tsp sea salt

1/2 tsp freshly ground black pepper

Cranberry Sauce (Quick)

1 cups fresh or frozen cranberries

1/2 cups granulated sugar

1/4 cups water

1 tsp orange zest

1 tsp ReaLemon lemon juice

Focaccia Toast

8 slices focaccia bread

1 tbs butter or olive oil (for toasting)

1/4 tsp sea salt (optional)

1/2 tsp fresh rosemary (optional, chopped)

Method

Baked Camembert

Prep the cheese

Preheat the oven to 180°C (350°F). Remove any plastic wrapper from the Camembert and place the round in a small ovenproof dish or on a lined baking sheet. If the cheese is in a wooden box, leave it in the box (remove any paper) and place the box on a baking tray.

Score and season

Using a sharp small knife, score a shallow cross or several slits across the top rind of the Camembert (about 1/4 inch deep) to allow flavors to penetrate. Peel and thinly slice the garlic cloves. Tuck garlic slices into the cuts. Strip the rosemary leaves from the stem and chop finely; sprinkle the chopped rosemary evenly over the top of the cheese.

Add oil and seasoning

Drizzle the extra-virgin olive oil over the top of the cheese and season with sea salt and freshly ground black pepper.

Bake

Place the prepared Camembert in the oven and bake for 12–18 minutes until the center is soft and just runny when pressed gently — longer for a more molten center. Keep an eye to avoid the rind splitting too much.

Serve

Remove from the oven and let rest 2 minutes. Transfer the baked Camembert (in its dish or box) to a serving board. Provide a small spatula or spoon for spreading. Serve immediately with warm focaccia toast and cranberry sauce alongside.

Cranberry Sauce (Quick)

While the cheese bakes, make the quick cranberry sauce. In a small saucepan combine the cranberries, granulated sugar and water. Bring to a simmer over medium heat, stirring occasionally. As the cranberries burst (about 6–8 minutes), mash some with the back of a spoon to reach a slightly thick but still spoonable consistency.

Stir in the orange zest and lemon juice, taste and adjust sweetness if needed (add up to 1 tbs more sugar if too tart). Remove from heat and let cool slightly; the sauce will thicken as it cools. Keep warm or at room temperature until serving.

Focaccia Toast

While the cranberry sauce simmers or after the cheese goes in, heat a large skillet over medium heat or preheat the grill/broiler. Lightly brush both sides of focaccia slices with butter or olive oil. If using, sprinkle the chopped rosemary and a pinch of sea salt on the top side.

Toast the focaccia in the skillet 2–3 minutes per side until golden and warmed through, or place under the broiler for 1–2 minutes per side watchful to avoid burning. Keep warm in a low oven (90–100°C / 200–210°F) until ready to serve.