📝 About This Recipe
Transport your senses to the heart of Normandy with this molten, golden masterpiece of French comfort food. This Camembert au Four features a velvety, gooey center infused with aromatic rosemary and pungent garlic, balanced by a delicate drizzle of floral honey. It is the ultimate communal starter, designed for tearing, dipping, and savoring the rich, earthy nuances of high-quality bloomy rind cheese.
🥗 Ingredients
The Cheese
- 250 grams Camembert de Normandie (high quality, in a wooden box)
- 2-3 sprigs Fresh Rosemary (needles removed and roughly chopped)
- 2 cloves Garlic (peeled and thinly sliced into slivers)
- 1 tablespoon Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 tablespoon Honey (runny, wildflower or acacia preferred)
- 1 pinch Black Pepper (freshly cracked)
For the Crostini
- 1 Baguette (crusty, sliced into 1/2 inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 pinch Sea Salt (flaky variety like Maldon)
Accompaniments
- 1/4 cup Walnut Halves (lightly toasted)
- 6-8 pieces Dried Apricots (sliced in half)
- 2 pieces Fresh Figs (quartered, if in season)
- 8-10 pieces Cornichons (drained)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Prepare a small baking sheet with parchment paper.
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2
Remove the Camembert from its plastic packaging and place it back into the bottom half of its wooden box. If the box is stapled, it's oven-safe; if glued, wrap the base in foil to secure it.
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3
Using a sharp paring knife, gently score the top rind of the cheese in a crosshatch pattern, cutting about 1/2 inch deep.
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4
Insert the garlic slivers and small clusters of rosemary needles into the slits you've created, pushing them down into the paste of the cheese.
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5
Drizzle the tablespoon of white wine over the top, allowing it to seep into the incisions.
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6
Place the cheese box on the baking sheet. Bake for 12-15 minutes until the cheese feels very soft to the touch and the center is liquid.
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7
While the cheese bakes, arrange the baguette slices on the same baking sheet. Brush lightly with olive oil and sprinkle with sea salt.
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8
Toast the bread alongside the cheese for the final 5-8 minutes of baking until golden and crisp.
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9
Remove the tray from the oven. Carefully transfer the cheese box to a serving platter.
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10
Immediately drizzle the warm honey over the top of the cheese and finish with a generous crack of black pepper.
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11
Surround the cheese with the toasted crostini, walnuts, dried apricots, figs, and cornichons.
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12
Serve immediately while the cheese is at its peak molten state, encouraging guests to dip directly into the box.
💡 Chef's Tips
Always ensure the Camembert is sold in a wooden box, as this acts as the baking vessel and prevents the cheese from spreading too thin. Avoid 'light' or low-fat Camembert versions; the high fat content is essential for that signature gooey texture. If the cheese rind is very thick, you can completely slice off the top layer of the rind before baking for easier dipping. Don't overbake! If left too long, the proteins in the cheese can re-solidify and become rubbery rather than liquid. For a festive twist, swap the honey for cranberry sauce or fig jam.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a dry Chenin Blanc to cut through the richness. A dry French Apple Cider is the traditional regional pairing from Normandy and works beautifully. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a peppery, fresh contrast. Offer crunchy celery sticks or apple slices as a gluten-free dipping alternative to bread. Add a small bowl of Dijon mustard on the side for those who enjoy a spicy, vinegary kick with their cheese.