Baked camembert with rosemary

I discovered baked camembert at a tapas evening at “Caracoli” in Alresford. I have added the other ingredients and it is a very successful starter, both with adults and children.


220g whole Camembert

fresh rosemary

1 tbsp Verde olive oil

1 clove of garlic

salt and pepper

Takes 25 mins – serves 4


Preheat the oven to 200°C.

Lay the cheese in the centre of a 30cm-square piece of baking parchment. Using the point of a sharp knife, make lots of deep slits in the surface of the cheese. Crush the garlic and distribute it on top, cut the sprigs of rosemary and stick them in the slits.

Drizzle the surface of the cheese generously with Verde extra virgin olive oil and add a scattering of coarsely ground black pepper and sea salt crystals. Gather the parchment up to form a purse and tie with kitchen string.

Bake for about 10 – 15 minutes until the cheese is melted in the middle.

Remove the cheese from the oven and serve immediately in the paper, with breadsticks to dip in or a spoon to scoop it onto pieces of different breads.

Tip: This recipe is also delicious with brie.