Cedges Eats

Baked Camembert with Garlic, Maple & Thyme

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

First up, I’m going to recommend buying a Camembert and eating it fairly swiftly. You should certainly not buy it, leave it in the fridge for 3 weeks wondering why the fridge stinks every time you open it then pack it into the car boot, spend the day driving to Ikea, back again and then driving to Oxfordshire.  Because by the time you get to Oxfordshire, your car will reek riper than ripe. And you probably will to. This may or may not have happened! It was however worth it because whilst rather decadent, a whole baked cheese treated as a fondue is bloody delicious.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

My Camembert was sold as a ‘baking camembert’ and came with a little ceramic dish to bake it in. More often than not, they come in flimsy cardboard boxes – simply dispose the lid then line the box with tin foil. The box/dish will stop the cheese from spreading as it bakes. I’d love this contemporary stoneware version* – hello family – christmas list – just saying!

I made this cheesy fondue as a lunch to share between two but it would equally make a great starter with some lighter ‘accompaniments for 2 or with heartier accompaniments for 3 or 4.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

Garlic and cheese are obvious and classic bedfellows! My Super Garlicky Cheesy Tear’n’Share Loaf is my all time favourite way of combining these flavours and I often add fresh or dried thyme to its close cousin – my Garlic and Mozzarella Swirl Buns. I heard that garlic bread is the future don’t you know!


Ingredients:

1 Whole Camembert
1 Garlic Clove
1 tsp Dried Thyme
1 tbsp Maple Syrup
1/2 tsp Sea Salt Flakes


Notes:

  • Whilst camembert is the traditional choice of cheese for baking in this way, many bries (or ‘brie cheeses’ as they’re known in my house come in a similar size and boxes ripe (pun intended) for oven baking.
  • The cheese will be much easier to deal with if it is fridge cold – especially slicing off the top layer of rind. The cooking times also assume that this is the case. Reduce the cooking time of the cheese is room temp when you start.
  • I served by camembert with leftover roast chicken, boiled potatoes, roast onions, cherry tomatoes and toast fingers. Anything that you’d like to dunk in cheese would be an acceptable accompaniment. A spoon would be one idea….

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 


Method:

Turn the oven on to 200c or equivalent.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

Prepare 1 Whole Camembert by carefully slicing off the top layer of rind trying to keep it in one piece.

Finely slice half of 1 Garlic Clove. Using a sharp knife, poke slits in the top of the cheese and poke the slices of garlic into the slits.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

Sprinkle 1 tsp Dried Thyme, 1 tbsp Maple Syrup and 1/2 tsp Sea Salt Flakes over the cheese then replace the lid and press down.

Put the cheese in the dish or foil lined box and pop into the oven. Set a timer for 20 minutes.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

Once the cheese is cooked, serve in the centre of a plate with all of the other elements presented around it.

To eat, remove the rind lid (make sure to eat it or scrape of the gooey cheese!) and dip away.

My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 

Have a rennie on standby.

Whats you favourite way of eating melted cheese – let me know  in the comments!


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My Baked Camembert with Garlic, Maple & Thyme might sound a little unusual but trust me, the sweetness of the syrup perfectly complements the richness of the gooey cheese. Served with a selection of leftover meats, veg and toast soldiers, its a perfect meal or starter to share. 


More

For more cheesy recipe ideas, why not check out some of my other popular posts:

Ham and Cheese Breakfast ‘Casserole’
Cheese, Leek and Thyme Risotto with Optional Bacon Topper
Super Garlicky Cheesy Tear’n’Share Loaf
Fully Loaded Bacon and Mozzarella Turnovers
Easy Cranberry and Shortbread ‘Cheesecake’


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