I know a lot of people might just see the picture of this Baked Camembert and Garlic Toasts and be able to recreate it without the recipe and that this post is pointless but I still think it is totally worth doing as it is really impressive looking and a bit of fun, it’s the easiest thing I’ve done in the kitchen in a long time and most importantly, it is delicious!
The garlic toasts are a little fiddly as I took my time to make sure they were thinly and equally sliced but once they have their time in the oven and are rubbed with garlic they can last a few days in an air-tight container so you can make them ahead! I just threw this together as a snack for a few people in the middle of the day but it would be so nice instead of a cheese board at a dinner party or with drinks. If it is one of a number of things you are serving though I would definitely make the toasts ahead. I think it’s probably a good idea to serve something fresh here and the grapes were lovely. Green apple would work too or anything that you might see being served with a cheese fondue, which is essentially what this is.
- 1 fresh French baguette
- 3 tbsp olive oil, for brushing
- 2 cloves of garlic
- 1 wheel of Camembert in its box
- A bunch of grapes or slices of green apple to garnish
- Slice the baguette into slices at an angle about a quarter of an inch thick.
- Brush both sides of each slice with olive oil and bake on a wire rack for 15 minutes at 200 degrees Celsius.
- Once they're done, peel and half one of the garlic cloves and rub one side of each toast with the cut surface of the garlic while they are still hot.
- Remove the cheese from the box and remove any paper or stickers that are on the cheese and place it back in the box, leaving off the lid or sitting the box in the lid.
- With a sharp knife, make incisions all over the top of the cheese and insert thin slices of the remaining garlic clove.
- Bake the cheese in its box for 10 minutes at 200 degrees Celsius.
- Score the rind of the cheese so it will be easier to dip the toasts into it and serve the cheese in its box, with the toasts and garnish on a large chopping board or serving platter.