Baked Camembert Cheese With Cherry Tomatoes and Basil
Warm, gooey baked camembert topped with juicy cherry tomatoes, garlic, olive oil, and fresh basil—an easy, impressive appetizer for dipping with bread or crackers.
Equipment
- Oven
- Small oven-safe baking dish or cast iron skillet
- sharp knife
- cutting board
- Measuring spoons
Ingredients
- 1 wheel (8 oz) camembert cheese in wooden box or placed in a small oven-safe dish
- 2 cloves garlic thinly sliced (use up to 3 cloves if desired)
- 3 tbsp olive oil divided
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves torn, for serving
- 1 pinch salt
- 1/4 tsp freshly cracked black pepper or to taste
- 2 sprigs fresh thyme optional
Instructions
- Preheat the oven to 350°F (180°C). Set a small oven-safe baking dish or cast iron skillet on a baking sheet if you’re worried about drips.
- Unwrap the camembert and place it back into its wooden box (remove any plastic/labels) or set it in the baking dish. Using a sharp knife, score the top in a crisscross pattern about 1/4-inch deep.
- Press the sliced garlic into the scored cuts. Arrange the halved cherry tomatoes around (and a few on top of) the camembert, cut-side up. Add thyme sprigs if using.
- Drizzle with olive oil (about 2 tablespoons over the cheese and tomatoes), then season with a pinch of salt and black pepper.
- Bake for 12–20 minutes, until the center is warm and very soft (gooey when spooned). Start checking around 12 minutes to avoid overbaking.
- Remove from the oven and let rest for 2–3 minutes. Scatter torn basil over the top and drizzle the remaining olive oil if desired. Serve immediately with sliced baguette, crostini, or crackers for dipping.
Notes
For a sweeter twist, skip tomatoes and basil and drizzle warm baked camembert with honey after baking. Roasted grapes also make a great topping. Best enjoyed fresh; leftovers can turn firm when reheated.
Nutrition
Calories: 210kcal | Protein: 10g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 260mg