When my friend Tess Cruz had dinner recently at a fine-dining restaurant, she sent me a photo of one of the appetizers: baked camembert cheese. The cheese looked so inviting, it inspired me to create my own version of this delectable spread.

 

Originating from a village in Normandy, France, camembert is a soft, ripened cheese made from cow’s milk. It’s creamy, spreadable and covered with a white, edible rind. While it’s delicious enough on its own, it’s even better when baked.

 

Subjecting the cheese to heat softens it, turning the center into a mouthwatering, gooey spread. Adding herbs also imparts on the cheese an appealing aroma and a more intricate flavor.

 

Now that the holiday season is near, people are starting to plan gatherings with family and friends. Consider serving baked camembert at one of your parties. It may look like a sophisticated dish, but it’s actually easy and simple to do.

 

 

Baked Camembert

 

1  whole Camembert, about 125 g

2-3 garlic cloves, each cut into 3 to 4 slices

Oregano sprigs

2 tbsp extra virgin olive oil

2 tbsp honey (optional)

 

To serve:

 

Toasted or grilled baguette slices, bread sticks, melba toast or crackers

 

Preheat oven to 350ºF (180ºC). Remove the cheese from its container and peel off the wrapper. Line the bottom of an ovenproof terra-cotta dish or a ramekin (that’s about the size of the cheese) with oregano sprigs. With a sharp knife, make shallow slits on the top of the cheese. Insert garlic into the slits.

 

Arrange the cheese on the terra-cotta dish or ramekin.  Put oregano sprigs around the sides of the cheese. Drizzle olive oil on the cheese. Put the dish on a baking tray and bake in the preheated oven for 15 to 20 minutes. Remove immediately from the oven. If desired, drizzle honey on top before serving.

 

Serve with baguette slices, bread sticks, crackers or melba toast.

 

Cook’s tips

 

Instead of oregano, you can use other herbs like rosemary or thyme.

 

Be sure to use good-quality camembert cheese.

 

If serving many guests, prepare two of the camembert cheese (put them in separate ramekins or terra-cotta dishes), arrange the dishes side by side on a baking tray and bake them together.

 

Do not bake the cheese longer than 20 minutes, because the cheese might melt completely.