Our favourite: Baked Camembert

Share this!

There really is no beating around the bush… I love all things cheese. So this baked camembert recipe had me at hello. It is so simple to make yet has maximum visual impact! And of course it goes without saying that it’s delicious to boot.

This Jamie Oliver (new favourite) recipe is cheese overload, but there are heaps of other ways you can use a baked camembert. Serve it on a cheeseboard with bread sticks and crackers to wow your dinner guests, or dish up with loads of fresh bread at your next barbeque.

Find a camembert (or similar cheese) that comes in a wooden container (you can find cheap ones at the supermarket) and cram it with as many flavours as you can handle. I used fresh rosemary and thyme, with chilli flakes, sea salt and garlic for this little number. But experiment with whatever tickles your fancy: sage, honey, cranberries…


a box of Camembert cheese (250g)

2 cloves of garlic, peeled and finely sliced

1 sprig of fresh rosemary, pick the leaves off the woody stalk

1 stem of thyme, leaves only

sea salt and freshly ground black pepper

extra virgin olive oil

100g grated parmesan cheese

400g dried rigatoni

150g fresh spinach leaves

Open the box of cheese and unwrap it. Place it back to the wooden container. Score a circle into the top of the skin, then lift it off and discard. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.

Bake the camembert in a preheated oven of 180C for about 25 minutes, until golden and melted.

When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so. Drain the pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.

Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

Yes, it is cheese overload and a pure indulgence of a meal, but it tastes so good (just have a salad for lunch)!

On a completely different tangent (but still about food!) you know about my love of super chef Ottolenghi, right? On the weekend I went to his flagship restaurant/cafe! It was INCREDIBLE. See the pics and read about all of the deliciousness I ate on my blog.

How do you serve your baked cheese?

What herb combinations work for you?

Have you tried baking any cheeses other than camembert? How do they hold up in the oven?

Share this!

Add your comment below