📝 About This Recipe
Transport your senses to the heart of Normandy with this molten, velvet-textured masterpiece. This classic French appetizer transforms a humble wheel of cheese into a sophisticated communal dip, infused with the woody aroma of fresh rosemary and the sharp bite of slivered garlic. It is the ultimate centerpiece for any gathering, offering a luxurious, gooey indulgence that is as simple to prepare as it is impressive to serve.
🥗 Ingredients
The Star
- 250 grams Camembert Cheese (one whole wheel, preferably in a wooden box)
Aromatics & Infusion
- 3-4 sprigs Fresh Rosemary (woody stems removed, broken into small tufts)
- 2 cloves Garlic (peeled and thinly sliced into slivers)
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1 teaspoon Honey (optional, for a floral sweetness)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Dipping & Serving
- 1 loaf French Baguette (sliced into diagonal rounds)
- 1/4 cup Walnut Halves (lightly toasted)
- 1 whole Green Apple (sliced thin, such as Granny Smith)
- 6-8 pieces Dried Apricots (for a chewy, sweet contrast)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). While the oven warms, remove any plastic packaging from the Camembert wheel.
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2
Place the cheese back into its original wooden box. If the box is stapled, ensure it is secure; if the cheese didn't come in a box, place it in a small, tight-fitting ceramic ramekin.
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3
Using a sharp paring knife, gently score the top rind of the cheese in a crosshatch (diamond) pattern, cutting about half an inch deep.
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4
Take your garlic slivers and press them deep into the slits you've created in the cheese rind.
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5
Intersperse the garlic with small tufts of fresh rosemary, tucking them into the same slits so they are standing upright.
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6
Drizzle the tablespoon of extra virgin olive oil evenly over the top, followed by the teaspoon of honey if using.
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7
Season the top with a generous pinch of flaky sea salt and a few turns of the pepper mill.
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8
Place the wooden box (or ramekin) onto a small baking sheet lined with parchment paper to catch any potential drips.
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9
Bake in the center of the oven for 15 to 20 minutes. The cheese should feel very soft and liquid when the center is lightly pressed.
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10
During the last 5 minutes of baking, place your baguette slices on the baking sheet next to the cheese to lightly toast them.
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11
Remove from the oven and let the cheese sit for 2 minutes. This allows the molten center to stabilize slightly so it doesn't run everywhere immediately.
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12
Serve immediately while hot, placing the box directly onto a serving platter surrounded by the toasted bread, fruit, and nuts.
💡 Chef's Tips
Always check that the wooden box is held together by staples and not glue, as glue can melt or smell in the oven. For the best melt, choose a Camembert that is close to its 'best before' date; younger cheeses won't become as gooey. If you don't have a wooden box, wrap the sides of the cheese in a strip of parchment paper and tie with kitchen twine to hold its shape. Do not overbake, or the cheese can actually re-solidify and become rubbery; 20 minutes is usually the maximum. Try swapping rosemary for fresh thyme or adding a splash of dry white wine into the slits for a different flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sancerre or a French Sauvignon Blanc to cut through the richness. A glass of dry hard apple cider is a traditional Norman pairing that complements the earthy cheese perfectly. Serve alongside a small bowl of cornichons or pickled onions to provide a vinegary brightness. Add a dollop of fig jam or caramelized onions on the side for those who enjoy a sweet-and-savory combination. For a low-carb option, serve with celery stalks or thick slices of pear instead of bread.