The camembert from Murray’s Cheese had been in the fridge for a few days, with its characteristic smell ripening and rising, when I decided to pair it with this gorgeous sourdough boule and thyme from my herb garden.
Baked camembert brings instant memories of summers in the Camargue. I remember pulling off the side of the road, marshlands all around us, and seeing a small, empty-looking auberge. The family who ran it were having some kind of birthday celebration and enjoying their quiet weekend, but still served us some delicious lunch, including individual camemberts baked right there in the wood-burning oven.
This dish is perfect for entertaining, indoor and outdoor picnics, and aperitif hour. But I won’t tell if you decide to eat it all by yourself!
This recipe is super simple – add as much garlic and fresh thyme as you would like. In addition to olive oil, you can lightly drizzle the top with balsamic vinegar glaze, if you prefer.
- 1 wheel camembert (in box)
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh thyme
- 2 tablespoons olive oil
- Bread (for serving)
- Preheat oven to 350 F.
- Unwrap the cheese, if it is wrapper in paper or plastic, and place back in the box - leave the top off!
- Score the top of the cheese in a crosshatch pattern.
- Insert slivers of garlic and fresh thyme into the cheese and drizzle with olive oil
- Place cheese on baking tray (this is important as cheese may be runny!) and bake for 20 mins, serve immediately.
The flavors here are strong and don’t pull any punches so, I would suggest pairing the baked camembert with a robust wine and a crusty rustic bread – all perfect for recapturing the flavors of those summers in the Camargue.
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