Something had to be done about this stinky cheese. In the generous mix of fancy cheeses, chorizo, and chocolate that Danny’s aunt sent us in a spectacular gift basket to celebrate his new job (!!!!) there was a wheel of Camembert. I guess I’d never actually tasted Camembert before because now it seems that if you met this cheese you wouldn’t forget it. It looks like a cousin of brie but Camembert packs a more pungent fragrance, and the rind has more character.
This cheese is no wallflower. Each time I opened the fridge, that ripe round of Camembert cheese said HELLO! I shut the door. Opened it again. I wrapped the cheese in layers of plastic bags and buried it at the bottom of the fridge. I closed the door once more and set out to find a recipe to use up this French cheese. I decided to bake the Camembert, which ends up looking incredibly luxurious and yet is so simple to make. The rich cheese turns out creamy and melty and only gets better with fresh herbs and garlic. This is an excellent thing to whip up when a few friends come over, especially as we get into the holidays. I plan on switching up the herbs with thyme rather than rosemary, and maybe adding dried cherries, cranberries or apricots to the baked cheese. That gift basket also came with a nice bottle of wine, a key part of serving up this Baked Camembert.
8 ounces Camembert
1 garlic clove, thinly sliced
a few sprigs fresh rosemary
crackers or crusty bread, for serving
grapes, for serving
Heat oven to 400°F. Remove cheese from packaging and place in a small baking dish. Score the top of the cheese and tuck garlic slices in between the cuts. Tear rosemary into smaller sprigs and tuck in with garlic. Drizzle olive oil over cheese.
Bake cheese until it is bubbling, 8 to 10 minutes. Serve immediately with fresh fruit and crackers or bread. And wine!
Serves 4 to 6.