Baked Camembert recipe

(305 ratings)

Baked Camembert is perfect party food and ideal for sharing with friends. Served with crusty bread for dipping it's a real treat on a special occasion

baked camembert
  • Vegetarian
  • healthy
Total Time15 mins
Nutrition Per PortionRDA
Calories181 Kcal9%
Sugar0.0 g0%
Fat14.2 g20%
Saturated Fat8.9 g45%
Salt0.94 gRow 4 - Cell 2
Protein13.4 g27%
Carbohydrates0.0 g0%
Salt0.94 gRow 7 - Cell 2

This baked Camembert recipe has to be one of the best Camembert recipes we've ever tasted. Baked in 15 minutes and you'll have lovely oozing Camembert that's perfect served with warm, crusty bread.

If you're having friends round for a drinks party, this baked camembert is a lovely fun recipe for delicious dunking with crusty bread. Soft, warm camembert goes really well with a glass of wine - and if you want to take things to the next level, cut a cross in the middle before you stick it in the oven - stick in a bruised garlic clove, a splash of white wine and a sprig of rosemary before baking it. Et voila! You'll have a baked Camembert that's perfectly melted and exploding with flavour. Or, you can just keep things simple and simply scatter with chives as this recipe suggests. Either way, this is going to be great for sharing. Time to get stuck in to one of our favourite cheese recipes! Feeling adventurous? Try making our delicious simple cheese straws to go with it - they make perfect dunkers!


  • 250g Camembert in a box
  • A few chopped chives or some parsley or thyme leaves
  • Celery stalks and toasted
  • French bread, for dipping




  1. Set the oven to gas mark 4 or 180°C. Take the cheese out of the box and remove the wrapping. Place cheese back in the box and tie some string tightly round the box to keep it intact. Put the lid back on.
  2. Put the box on a baking sheet in the centre of the oven and cook for 15 mins.
  3. Remove from the oven, take off the lid, cut a large cross through the top of the cheese and pull back the rind to expose the runny centre. Place on a board or platter. Sprinkle with herbs. Serve with celery and bread. (Not suitable for freezing).
Top Tip for making Baked Camembert

Woman's Weekly cookery editor Sue McMahon says: Don’t be tempted to do it without the string, otherwise the box might burst open!

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies