Baked Camembert infused with, Garlic, Thyme and Rosemary

Baked Camembert infused with, Garlic, Thyme and Rosemary

Baked Camembert is my guilty pleasure, with a glass of wine on the side. It tastes amazing and is ready in 20 minutes.

I love using herbs to infuse it with fragrant and delicious flavours, and my favourite herbs to use are thyme and rosemary.

These herbs are incredibly easy to grow at home and cooking with fresh herbs really does make such a big difference to the taste of a dish.

I would really recommend trying to grow herbs at home if you don’t already.

Ingredients:

  • 250 grams Camembert
  • 1 garlic clove
  • Pinch of sea salt
  • 1 tablespoon olive oil
  • 1 sprig rosemary
  • 1 sprig thyme
  • Pinch of crushed black pepper
  • Crusty bread and sliced apples to dip into the camembert.

Method:

  1. Pre-heat the oven to 180 degrees celsius.
  2. Take the camembert out of the wrapper and place back into the round box.
  3. Cut 2 slits crossways in the camembert.
  4. Chop the garlic into small chunks and spread them inside the camembert within the slits.
  5. Now add thyme and rosemary leaves inside the slits too.
  6. Garnish with salt and pepper and drizzle the olive oil all over the top.
  7. Place the camembert on a foil lined baking tray and bake for 20 minutes.
  8. Enjoy by dipping chunks of crusty bread and sliced apples in it.

 

SaveSave

Follow:
Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

4 Comments

    • Binny
      Author
      August 30, 2016 / 4:25 pm

      Aww thank you 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.