Oven-Baked Rosemary and Garlic Camembert


Over the Thanksgiving holiday, we visited dear friends in Virginia.  Flavorista Mary-Jo had picked up a copy of the Food Network’s magazine and it featured a Jamie Oliver recipe for Baked Camembert Pasta which sounded lovely but we were not feeling like pasta.  Instead, we followed the first few steps of the recipe and slathered the rosemary & garlic infused camembert onto slices of baguette.

Seriously easy, seriously impressive…  With the Superbowl approaching, think of it as upscale game day fare.

Ooh la la!  Cheese Heaven!

Oven-Baked Rosemary and Garlic Camembert adapted from Jamie Oliver

1 (8-oz) box of camembert cheese
2 cloves of garlic, peeled, sliced or minced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
2 Tbsp.extra virgin olive oil
1 baguette, cut into 1/2-inch thick slices

Preheat the oven to 350 degrees F.  Unwrap the cheese and place it back into the wooden box (or place it into an oven-safe bowl).  Use a paring knife to cut away the top of the cheese making a small well in the center of the cheese (see first pic above).  Place the prepped cheese onto a baking sheet.

Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle the olive oil.  Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.  Bake the cheese in a for about 25 minutes, until golden, melted and poofed.

Serve warm cheese with baguette slices.

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