Baked camembert with thyme in the rind

The Norman cheese organisation publishes a baked camembert recipe. Our own variation uses thyme, garlic and camembert made from pasteurised milk; we therefore do not call this cheese Camembert de Normandie AOP.

Serves 4 as a small starter · Preparation: 10 min · Cooking: 20 min

Times are guidelines. Any extra cooking or cooling time is explained in the steps; allow additional time to cool food before storing it.

Equipment

Small ovenproof dish that fits the cheese, baking tray and knife.

Ingredients

• 250 g camembert made from pasteurised milk, one whole cheese
• 3 g garlic, peeled weight
• 1 g fresh thyme leaves
• 5 ml olive oil
• 0.5 g ground black pepper
• 200 g bread to serve

Method

1. Preheat the oven to 180 °C, conventional heat. Remove all paper, plastic and wooden packaging. Place the cheese in the ovenproof dish.
2. Make shallow cross-cuts in the top rind. Thinly slice the garlic and tuck it into the cuts. Scatter the thyme, oil and pepper over the top.
3. Place on a baking tray and bake for 15–20 minutes, until the cheese is hot and soft all the way to the centre. Check through a cut; allow a few extra minutes if needed.
4. Cut the bread into pieces. Using oven gloves, place the hot dish on a trivet and serve immediately. Warn everyone at the table that the dish and cheese are hot.

Storage

Ideally make just enough and eat immediately. Leftovers? Cool in a small container within 2 hours, cover, refrigerate at 4 °C and use within 2 days.

Allergens

Milk; bread usually contains wheat (gluten), so check its label for other allergens too.

Our own variation with pasteurised cheese, thyme and garlic.

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