This is one of my favourite recipes for two reasons. First, there is an inverse relationship between how good it tastes and how easy it is – it is one of the easiest recipes in my arsenal but also one that is always a hit with friends. And second, my good friend April who moved back to Canada taught it to me. So, whenever we have this, I’m treated to great bites and great memories.
For two people, use a 6-inch round of Camembert (or Brie). You can easily use a larger round or prepare two or three smaller rounds for a bigger number of people.
Baked Camembert Dip Recipe
- 1 6-inch round of Camembert at room temperature (try to get one that comes in a round wooden box)
- 2 sprigs of fresh rosemary and thyme (dried herbs will also work)
- (optional) 2 cloves of garlic, slivered
- freshly ground pepper
- 1 cup dried cranberries (or raisins)
- 1 cup walnut pieces (or pecans)
- 1 french baguette
Heat the oven to 400F.
Remove the Camembert from it’s box. Remove the wax paper lining. Carefully slice off the white rind at the top of the disc. Put the cheese back into its box – this will allow the cheese to keep its shape as it heats up. Push the herbs (and garlic, if using) into the soft cheese. Sprinkle with freshly ground pepper. If you can, carefully replace the top of the white rind. Wrap the cheese in foil and place in the oven. Let it cook for at least half an hour and up to 45 minutes.
Slice the baguette into rounds and then quarter them. Remove the cheese from the oven and unwrap.