The Junction Baked Camembert Recipe

Is there anything more seductive or delicious than molten cheese? 

Try this savoury baked camembert as an entrée at your next party or a Sunday night dinner alongside crusty bread and a fresh salad.   Or make a sweet version by using maple syrup and pecans or a splash of Calvados and diced apples with a dusting of cinnamon. 


  • 1 Little River Estate Camembert (choose a large deep one)
  • 1 clove of garlic, peeled and thinly sliced
  • 2 sprigs of fresh thyme or rosemary
  • 1 – 2 tbsp dry white wine
  • Chilli flakes (optional)


  1. Preheat the oven to 180 degrees or 160 fan bake.
  2. Place the Camembert in a small ovenproof dish.
  3. Score the top of the cheese a couple of times.
  4. Insert the garlic slivers into the score marks. Pop a sprig or two of fresh rosemary or thyme on top of the cheese and add 1 tbsp of dry white wine.
  5. Place the cheese in a baking dish in a hot (200˚C) oven, until the cheese starts to bubble, about 15 minutes. Remove it from the oven and allow it to rest just long enough for you to cut the baguette. 
  6. Then dig in.

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