Baked Camembert Recipe

This Baked Camembert Recipe is perfect for the end of year party season. It it is a quick and easy crowd pleaser that goes down exceptionally well with a glass of fizz to cut through the decadence and you can keep the ingredients on hand in the fridge in case of emergency engagements!

The recipe calls for a 200g round of Camembert in its boxed packaging. (sizes can vary so don’t worry if yours is larger or smaller). If you can’t get Camembert you can easily substitute Brie as it is also a cow’s milk soft cheese, albeit with a higher fat content. I quite like to use a cheese called Le Dauphin (which means The Dolphin – how very Byron Bay!) in this recipe. It is a soft ripened double crème cow’s milk cheese that matches well with beer or a light Côte du Rhone red. If you use Le Dauphin, try substituting the thyme for tarragon if you have any growing in the kitchen garden.

The Baked Camembert softens just enough for the inside to partly melt, while the outside crust retains its shape to stop the warm cheese flowing everywhere. The creamy, mushroomy taste of the Camembert lends itself well to the savoury toasty flavour to local Byron Bay Crackers Salt and Seed variety. Serve your Baked Camembert on a wooden board alongside the crackers and maybe some fresh bread and watch your guests devour it with gusto!

Try these other recipes from Get Forked and Fly:

Grilled Mexican Corn Salad Recipe

Super Salad Sprinkle Recipe

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Baked Camembert Recipe

Prep Time

5 minutes

Cook Time

20 minutes

Servings

Ingredients

• 200g Camembert cheese or similar in its box
• 1 tablespoon dry white wine
• 3 - 4 sprigs fresh thyme

Prep Time 5 minutes Cook Time 20 minutes Servings Ingredients 200g Camembert cheese or similar in its box 1 tablespoon dry white wine 3 - 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 200 degrees Celsius (fan forced)
2. Remove the Camembert from its box and unwrap the internal packaging. You may like to reline the wooden box with a small square of baking paper before placing the cheese snugly back inside. You can tie some cooking string around the box as well for added security. It looks cute too!
3. With a small, sharp knife make four or five insertions into the top of the cheese. Lay the thyme springs on top and carefully pour over the wine.
4. Bake on a baking tray in the oven for 15 – 20 minutes.
5. Serve your Baked Camembert asap. Scoop the cheese onto crackers or bread and line up the next cheese for the oven!

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