If you have a hot date or an important business meeting later on, this dish is best avoided. If, however, your calendar is free for the rest of the day, then Camembert and roasted garlic is a most pleasurable snack.
Recipe courtesy of Lorraine Pascale
Episode: Speed Baking
Camembert and Roasted Garlic
1 hr
15 min
2 servings
1 hr
15 min
2 servings


  • 2 bulbs of garlic, unpeeled with the tops sliced off
  • 3 tbsp/1 1/2 oz/40g butter
  • Scant 1/3 cup/3fl oz/80ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 squidge of honey
  • 2 fresh rosemary sprigs
  • 3 bay leaves
  • 7 to 9oz/200 to 250g Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
  • 1 French baguette, ripped into 4in/10cm pieces and sliced horizontally


Preheat the oven to 400 degrees F (200 degrees C). Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too. Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve with a chutney or relish and a good glass of red wine.


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