Rosemary Garlic Baked Camembert Recipe
If sweet treats aren’t your thing, this savory rosemary garlic baked camembert recipe is for you! Simple, delicious, and easy to make for small or large groups during the holidays.
If you’re not familiar with camembert, it’s a naturally salty cheese. So pairing it with rosemary, garlic and olive oil brings out the natural flavor of the cheese beautifully. It’s the perfect savory appetizer everyone will love!
Try it with our asiago garlic crostini recipe, and a nice glass of sparkling wine or champagne!
Cheers!
Rosemary Garlic Baked Camembert
This simple baked camembert recipe is delicious and easy to make, especially for large groups during the holidays. If you’re not familiar with camembert cheese, its naturally salty, so pairing it with rosemary, garlic and olive oil really brings out its natural flavor and is a perfect savory appetizer dish.
- 1 wheel fresh Camembert cheese
- 1 sprig rosemary (removed from stems)
- 1 clove garlic (minced)
- 1 tbsp olive oil (to taste)
- Preheat oven to 350F.
- Remove the camembert from its plastic covering and place back into the wooden box that it came in.
Note: This is very important as the camembert needs the box to help keep its shape and prevents it from melting entirely.
- Place camembert and box on a tin foil lined baking sheet.
- Using a sharp knife, score the top of the camembert in a crisscross pattern.
Add minced garlic and rosemary leaves on top of the camembert, drizzle with olive oil to taste.
- Bake at 350F for 20 minutes or until bubbly, golden and fragrant.
- Do not over bake, as this will cause the cheese to dry out.
- Serve immediately with crackers, slices of fresh baguette, or crostini.
The Bonus Cookbook
For those who are interested to see how I made this rosemary garlic camembert recipe, here’s some bonus info and a few extra photos to help you out!
This is a very simple recipe that is fast and easy to make with just a few ingredients. Here’s what you’ll need:
Ingredients:
- Wheel of fresh Camembert cheese
- 1 sprig of rosemary – removed from stems
- 1 clove garlic- minced
- olive oil to taste
Thats it! Now all you need to do is assemble and bake!
Start by preheating your oven to 350F.
Remove the camembert from its plastic covering and place back into the wooden box that it came in. Place camembert and box on a tin foil lined baking sheet.
Note: This is very important as the camembert needs the box to help keep its shape and prevents it from melting entirely.
Using a sharp knife, score the top of the camembert in a crisscross pattern.
Add minced garlic and rosemary leaves on top of the camembert, and drizzle with olive oil to taste.
Similar recipes say to slice the garlic and place it inside the crisscross slots in the camembert. However, I prefer to mince the garlic and place them on top, then pushing some of the minced garlic inside the cheese.
Bake at 350F for 20 minutes or until bubbly, golden and fragrant. Do not over bake, as this will cause the camembert to dry out.
Serve immediately with crackers, slices of fresh baguette, or crostini.
Enjoy!
-M
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