Baked Camembert Loaf

Baked Camembert Loaf

What you’ll need

  • 1 whole camembert, packaging removed
  • 1 large loaf of bread
  • 3 fat cloves garlic, finely chopped
  • 2 tbsps rosemary, finely chopped
  • 8 tbsps olive oil
  • Sea salt flakes


This is one of those recipe 2.0 decadent as fuck snacks you see pop up on your Twitter & Instagram feed. As we got a massive haul of cheese from Le Rustique we thought we’d try this for a little snack on an Easter holiday.

Using the bottom of your camembert box as a stencil, cut a hole in the middle of the loaf. Tear away. Carefully cut your loaf so you have individual segments. 8 times along the long edge of the loaf and 3 across the short edge should serve you well.Turn the cheese on its side and cut the top off. Put the exposed cheese face up in your bread hole.

Mix the rosemary and garlic into your olive oil and spoon all over the loaf, encouraging the liquid into the bread. Cover the loaf liberally with salt, pop a little sprig of rosemary in the middle of the cheese and bake for 25 minutes at 170 degrees.

Dunk and enjoy.


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