Baked Camembert with Tomato and Garlic
Cheese is always a winner. This simple version of baked Camembert is from my Mah Jongg buddy, Jean. Our weekly game night has turned into a minor gourmet feast. Anything cheese is always a winner, and if it’s warm, and savory, all the better. Bake the Camembert in a small oven proof dish that you can also serve it in – this goes straight from the oven to the buffet.
1 whole Camembert
3/4 sun-dried tomatoes in olive oil
2 gloves garlic, sliced into paper thin pieces
1/2 teaspoon fresh thyme, chopped
- Preheat oven to 350 degrees.
- Lightly oil the oven proof dish and place the Camembert in it.
- Arrange the sun-dried tomatoes and sliced garlic on top of the cheese. Sprinkle with thyme.
- Bake until heated through, about 20 minutes.
Serve with sliced French bagette or Carr’s table water crackers.
Yes, it’s garlic-wonderful, so everyone must sample to keep things friendly!