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Baked Camembert with Garlic Rosemary and Truffle Oil

This indulgent starter or lunch can be ready in just 15 minutes. If you like you can play around with different cheeses, some of my favourites are Vacherin or Epoisse, but good old Camembert is good value and perfect served this way. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @lerustic @belazu_co


⠀⠀⠀⠀⠀⠀⠀⠀ Serve 2 for lunch 4 for a starter ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 whole Camembert - I used Le Rustic 1 clove garlic sliced 1 sprig of Rosemary Drizzle of truffle oil (optional) - I love Belazu’s white Truffle oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 400g baby new potatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀


⠀⠀⠀⠀⠀⠀⠀⠀⠀ Start by boiling the potatoes in salted water until cooked, this takes approximately 15 minutes depending on the size. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Remove any plastic or fabric packaging and return the cheese to the wooden box. Score a cross on the top of the Camembert making sure not to go all the way through. Pierce the garlic cloves and small pieces of rosemary into the cheese. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place on a tin plate and bake at 200 degrees for 15 minutes. Remove from the oven and drizzle with truffle oil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Dip the potatoes into the gooey cheese 😋

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