Baked Camembert with Tomato and Garlic

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


  1. Preheat oven to 350 degrees.
  2. Lightly oil the oven proof dish and place the Camembert in it.
  3. Arrange the sun-dried tomatoes and sliced garlic on top of the cheese. Sprinkle with thyme.
  4. 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!

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