Baked Camembert – So Yum!

Recently, a page I follow shared a post on baked camembert on facebook. For some reason I didn’t like or save the post when I saw it, but it stuck in my head as being something that would be perfect for Christmas Day. Later that day I went looking for the post, but I couldn’t find it  😦

As I searched for the same or similar recipe, I came across one from My Fussy Eater. It wasn’t quite the same as the one that originally caught my eye, but it looked pretty darned good!

This time I did the right thing and pinned it to my Yum! board 🙂

Ciara’s (My Fussy Eater) recipe calls for Black Garlic. I’ve never even heard of black garlic, let alone seen it! Instead, I substituted a large roasted garlic clove. The 10 minute cooking time wouldn’t be enough to cook raw garlic, and the flavour of roasted garlic is much milder. I also changed a couple of other points.

So here is my modified version of Baked Camembert with Balsamic Vinegar, Cherry Tomoatoes, Garlic and Thyme:

• 1 x 250g / 8oz round of camembert (boxed)
• 1 large clove of roasted garlic
• 10 sprigs fresh thyme
• about 10 cherry tomatoes, quartered
• drizzle of oil of your choice
•  balsamic vinegar
•  extra balsamic to garnish

Another blog post gave some great tips to baking camembert. Start with a good quality camembert. Just because you are adding some extra flavours, don’t get the cheapest cheese.

Remove the wrapping from the camembert, and place it back in the box. My box came apart in the oven. Next time I’ll wrap it in baking  paper.

Score the top of your cheese (I just stabbed it randomly with a knife), and smear the roasted garlic over it. Sprinkle with most of your fresh thyme, and put your quartered cherry tomatoes on the top. Drizzle with some oil and a great quality balsamic vinegar. I used this one – because my sister makes it 🙂

Place it straight in the oven at 180 degrees C (or at whatever temp you are using to cook your other dishes – I think mine went in at 200C) for 10-12 minutes. When it is soft inside, or it has started bulging, it is ready. Keep your eye on it, the difference between ‘almost there’ and ‘gone too far’ is only moments!

When it is ready, add some more fresh tomatoes and thyme, and another drizzle of balsamic.

Serve with crusty bread or plain biscuits (crackers). I served it with biscuits, as we were having bruschetta for our entrée.

This really is a simple but very delicious dish to make. It will definitely wow your guests!

What’s your favourite way to do baked camembert?

Linking up with:

21 Rosemary Lane – Share Your Style, Too Much Time on my Hands – The Handmade Hangout, Posed Perfection – Creative Ways, Have a Daily Cup of Mrs Olsen – Share Your Cup, Crafty Wife – The Wednesday Roundup, Lamberts Lately – Create it Thursday, Savvy Southern Style – Wow Us Wednesdays, Love Bakes Good Cakes – Freedom Fridays, Shoestring Elegance – What to do Weekends, The Life of Jennifer Dawn – A Little Bird Told Me, Oh My Heartsie Girl – Friday Features, The Interior Frugalista – DIY Sunday Showcase, Thoughts From Alice – Sundays at Home, Claire Justine – Creative Mondays, Create With Joy – Inspire me Monday, I Should be Mopping the Floor – Inspiration Monday, Pastels and Macarons – The Creative Corner, My Pinterventures – Merry Monday, Julie’s Lifestyle – Cooking and Crafting With J&J, Raising Fairies and Knights – Bloggers Spotlight, Yesterday on Tuesday – Project Inspired, Lou Lou Girls, Merry About Town – Monday Funday, Kathe With an E – You’re Gonna Love it, Our Home Away From Home – Tuesdays at Our Home, Cozy Little House – Tweak it Tuesday, Tip Junkie – Tip Me Tuesday, The Dedicated House – Make It Pretty Monday, Domesblissity – Thriving on Thursdays, A Tray of Bliss – Five Star Frou Frou