Herb and Garlic Baked Camembert
by Deb Perelman
appetizer
Yield: 4 servingsCook: 15 to 20 minutes
Ingredients
You have 1 of 7
produce
- ○1 tspthyme leaves(minced fresh)
- ○1 tsprosemary leaves(minced fresh)
- ✓1 large clovegarlic(sliced very thin)
dairy
- ○1 wheelCamembert
grain
- ○crackers(preferably long enough to dip with, for serving)
pantry staple
- ○1/4 tspkosher salt
- ○1/4 tspground black pepper
- ✓1 tbspolive oil
Instructions
- Heat the oven to 350°F.
- Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
- With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to 'open' each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
- Bake for 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.
My notes
Eating this without drinking a glass of red wine would be like having a warm chocolate chip cookie without milk.