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Baked Camembert

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natalie_1982 | 14:15 Fri 22nd Apr 2005 | Food & Drink
7 Answers
How long should I put camembert in the oven for, and on what heat?  I had it in a restaraunt last year and bought some today to try and do myself!


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" camembert" must try that.But I had some brie Wedges over the weekend in bread crumbs and they were magic.All my mates ordered Steak and they couldn't keep there eyes of my Veggie food.Yum!!
If you are baking it in the box, try 180 degrees for 6 minutes
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cheyenne - it's delicious!

Bake it in the box and buy some fresh crusty bread, like french stick or a baguette and dip it in a munch it whilst watching films on a Friday night - heaven!

I Will try it natalie.Whats the best camembert to buy,Or are they all the same!!
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It's the first time I've bought it to cook myself, and I have one called "Le Rustique" (I got it in Sainsburys).  When I googled 'baked camembert' it brought this brand up.  Apparently, it's the real thing and made in Normandy so may be worth giving a try!

For extra flavour, cut some garlic into slivers, make small knife holes in the camembert, then shove the garlic into the holes before baking........

also try dipping with Jersey royal new potatoes, or Anya potatoes  :P

Another (French) cheese to "bake in the box" is a Mont d'Or and accompany it with jacket potatoes and a green salad. Very tasty.

Another recipe I found not long ago is Apple and Camembert Upside down tart.

Ingreds: a packet of flaky pastry, 4 apples (sliced), 1 camembert (such as Rustique, natalie; gently scrape the crust off and cut it into strips), fresh tarragon, 30g butter, ground black pepper.

Preheat the oven, thermostat 6-7. Butter the cake dish (approx 20cms diameter). verlay the apple slices to cover the dish and scatter knobs of butter over the layer of apples.Next layer: the strips of camembert and chopped tarragon. Place the pastry on top gently pushing the edges inside the dish. Put in the oven and bake for 25 / 30 mns. When baked turn the tart out onto a dish and 'decorate' with the rest of the tarragon and the ground pepper. Serve with a green salad with a cider vinegar dressing. 

(We find it is better if you let it cool down somewhat before eating it.) Suggestion for wine with it - a Saint Nicolas de Bourgeuil.

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