The bread and the Camembert are out of the oven and we're going to start eating.
Food, Home

More Cheese, Please

One of the goals I had for this year was to do more cooking. So as a start to this I though I’d try something I heard a lot of Ladies I watch on YouTube talk about over Christmas, baked Camembert.

Since I love cheese and it has “bake” in the name I thought this would be a good place to start, especially since I’m much better at baking than cooking. I had also recently won a “Brie Baker” at Stag & Doe that I attended and wanted an excuse to give it a go.

I had no idea where to start so I looked up some recipes online.

Here's what I used to try out baking Camembert.

Here’s what I needed:

  • Camembert – got the smallest one I could find since there were only two of us and we’d never tried this cheese before
  • Thyme
  • Rosemary
  • Extra Virgin Olive Oil
  • Salt
  • Peper
  • Garlic
  • Knife
  • Bread or Crackers

First step was to finely cut up the garlic and the herbs.

Chopping up the Thyme and Rosemary and some garlic.

Next I unpackaged the Camembert and placed it in the Brie Baker.


The recipe suggested cutting a grid into the top of the cheese and to insert the garlic into the slices, this was also so the flavours of the herbs and oil could infuse into the cheese while baking.

This may look excessive and it was probably more garlic than the recipe called for, but I do love garlic.

In a bowl I combined the oil, herbs, salt & pepper, then spread the mixture over the top of the cheese.


Using baking trays and parchment paper, just in case anything over flowed or got crazy in the oven, I place the bread on one and the Camembert on the other. Both went into the oven, the bread just needed to be warmed and then I cut it into pieces.

I've got the cheese and the bread are on trays lined with parchment paper and are ready for the oven.


The whole process was easy, but I’m not sure that I was a fan. I don’t know if it was the herb combination or the Camembert itself. Since I kind of have a food texture issue, I wasn’t real impressed about trying to get around the “skin” of the Camembert.

The bread and the Camembert are out of the oven and we're going to start eating.

If I were to do this again, I think I would pick a different recipe or maybe try baked Brie. Have you had Baked Camembert or Brie and do you have any suggestions for me? Let me know.

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