Baked Camembert with Garlic

I picked up a wooden box of Camembert on a whim one Saturday, mostly because it looked charming sitting there in the cheese aisle. When I got home and realized you could bake the whole thing, box and all, it felt like discovering a magic trick. The smell that filled the kitchen that evening, garlic and herbs melting into molten cheese, made everyone wander in asking what was happening. It became the kind of thing I keep on hand now, just in case.

The first time I made this for friends, I underestimated how fast it would disappear. We went through two baguettes in minutes, everyone reaching across the table with bread in hand, laughing as strings of melted cheese stretched from the box. It became less about the food and more about that moment, everyone huddled around one small dish, talking and dipping until there was nothing left.

Ingredients

• Camembert: The whole point of this dish, look for one that comes in a wooden box so you can bake it right in there without fuss.
• Garlic: Slice it thin so it softens and mellows in the oven, becoming sweet and fragrant instead of sharp.
• Rosemary or thyme: Fresh herbs make all the difference here, their oils release into the cheese as it bakes and the scent is unforgettable.
• Olive oil: A good drizzle helps the top turn golden and keeps everything glossy and rich.
• Black pepper and sea salt: Just a touch to balance the creaminess, don't overdo it since the cheese is already savory.
• Baguette or rustic bread: You need something sturdy enough to scoop up all that molten cheese, I like a crusty sourdough or a warm baguette.

Instructions

Prep the oven and cheese:

Preheat your oven to 180°C (350°F). Unwrap the Camembert completely, keeping the wooden box, and score the top in a criss-cross pattern with a sharp knife.

Add the aromatics:

Tuck thin slices of garlic and sprigs of rosemary or thyme into the cuts you made. They'll sink into the cheese as it melts, flavoring every bite.

Season and drizzle:

Pour olive oil over the top, then grind fresh black pepper and sprinkle a pinch of sea salt across the surface. The oil will pool in the cuts and help everything caramelize.

Bake until molten:

Set the box (or an ovenproof dish) on a baking tray and slide it into the oven for 15 to 20 minutes. You'll know it's ready when the center jiggles and the top turns golden.

Serve immediately:

Bring it straight to the table while it's still bubbling. Set out warm sliced bread and let everyone dig in before it starts to firm up again.

Save

There was one evening when I added a splash of white wine before baking, just because I had an open bottle nearby. The wine steamed into the cheese and left this subtle, bright note that made the whole thing taste even more luxurious. Now I do it almost every time, and people always ask what the secret is.

Choosing Your Cheese

Not all Camembert comes in wooden boxes, so check the packaging before you buy. If yours is wrapped in plastic or cardboard, transfer it to a small ovenproof dish instead. The wooden box isn't just for looks, it holds the cheese together as it melts and makes serving easy.

Flavor Variations

I've tried this with different toppings depending on what's in the fridge, honey and walnuts for something sweet, or chili flakes and lemon zest for a brighter kick. Fresh thyme is my favorite herb, but rosemary, sage, or even a few torn basil leaves work beautifully. It's one of those recipes that's hard to mess up as long as you keep the core idea the same.

Serving Suggestions

This pairs wonderfully with a crisp white wine or sparkling cider, something with enough acidity to cut through the richness. If you want to stretch it further, set out some apple slices, grapes, or a handful of toasted nuts alongside the bread. It turns into a whole spread without much extra work.

• Warm your bread in the oven for a few minutes before serving so it's as hot as the cheese.
• If you're feeding a crowd, bake two boxes at once, they'll both be gone before you know it.
• Leftovers are rare, but if you have any, the cheese firms up and makes a great topping for a salad the next day.

Save

There's something about breaking bread together over a dish like this that feels timeless, simple and warm and gone too fast. I hope it becomes one of those recipes you reach for without thinking, the kind that makes any evening feel a little more special.

Recipe Questions & Answers

→ How do I prepare Camembert for baking?

Remove any wrapping and place the cheese back in its wooden box or an ovenproof dish. Score the top in a criss-cross pattern, then insert thin garlic slices and herb sprigs into the cuts.

→ What herbs work best with baked Camembert?

Fresh rosemary or thyme complement the creamy cheese well, adding aromatic depth without overpowering the natural flavors.

→ How long should Camembert be baked?

Bake at 180°C (350°F) for about 15 to 20 minutes, until the cheese is molten and soft in the center.

→ Can I add extra flavor before baking?

A splash of white wine over the cheese before baking enhances the aroma and adds subtle acidity to balance the richness.

→ What is the ideal way to serve this dish?

Serve immediately while warm with sliced baguette or rustic bread for dipping to enjoy the creamy texture fully.