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Baked Camembert with Rosemary and Thyme

Chicken Noodle Soup


320g camembert cheese 1 garlic clove, finely sliced 1 tsp. fresh rosemary 1 tsp. fresh thyme 1/2 cup walnuts, chopped Drizzle of olive oil Sprinkle of black pepper


Preheat oven to 360F Unwrap the cheese and discard the plastic wrap. Place the cheese in an ovenproof dish. Bake in the oven for about 5 minutes. Remove from oven. Score a deep cross on the top ring and carefully open up each corner. Push the finely sliced garlic and rosemary into the top of the cheese, and sprinkle with thyme. Transfer cheese back to the oven and bake for another 15 minutes or until it’s soft and bubbly in the middle, and the edges have tuned crunchy. Toast the walnuts and sliced Pane Turano for 5 minutes on a baking sheet while the camembert is baking. Put them in a bowl and set aside. Once your cheese is nice and gooey, remove it from the oven. Drizzle with olive oil and sprinkle with black pepper. Serve with Pane Turano and toasted walnuts.

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