Baked Camembert The Ultimate Guide Preheat the oven to 180c. open the camembert box and peel away the paper outer that the cheese is wrapped in. return the cheese to the base of the box (if it doesn’t have a box, see notes!) using a sharp knife, score the top of the cheese and poke the garlic into the cuts. drizzle over the honey, fresh thyme and salt. Step 1. score the camembert cheese with a sharp knife. step 2. season the rind, by drizzling it with honey, and sprinkle with rosemary sprigs, sea salt and chili flakes. step 3. bake in the oven for about 12 minutes, until gooey and bubbly. step 4. serve immediately, while the cheese is still hot and creamy.
Honey Baked Camembert Heat the oven to 180ºc 350ºf gas 4. remove the camembert from its waxed paper wrapping, flip the lid of the box over and stand the base in the lid. rotate the joins on the lid and base of the box so they are opposite each other, to help keep the shape of the box. put the cheese back in the box. Preheat the oven to 180ºc 350ºf gas 4. leaving it in the box, score around the top of a 250g camembert about ½cm in and cut off the top layer of skin. finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or. Score the top of camembert with a sharp knife, in order to allow the air to escape while baking. season the camembert with salt, chili flakes and garlic granules. top with fresh rosemary tips, and drizzle with olive oil. bake in a hot oven for 15 minutes or until melty. serve the camembert hot with toasted bread or crackers of your choice. Heat oven to 200c 180c fan gas 6 or heat your air fryer to 180c for 4 mins. unwrap the camembert from its packaging, then place back into its box. tie string around the box to secure. if using a cheese that doesn’t have a box, put into a ramekin or other ovenproof dish. slash the cheese a few times and top with vermouth, dry white wine or.
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