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Baked Camembert with Black Garlic

Recipe Courtesy of Ciara Attwell

Prep time:  5 mins | Cook time:  12 mins

Total time:  17 mins | Serves: 2 - 4


  • 1 x 250g / 8oz round of camembert (boxed)

  • 1 bulb black garlic

  • 10 sprigs fresh thyme

  • 50g / 1/2 cup sun-dried tomatoes

  • 1/2 tbsp of oil (from bottle or from jar of sun-dried tomatoes)

  • 1/2 tbsp balsamic vinegar

  • balsamic glaze to garnish


  1. Preheat the oven to 180c / 350f.

  2. Remove the camembert from all its plastic packaging and place it back into the box, leaving the lid off. Score the top of the camembert with a sharp knife.

  3. Remove 3 cloves of black garlic from the bulb and slice each into 4 or 5 pieces. Push these into the camembert, along with some thyme.

  4. Cut the sun-dried tomatoes into smaller pieces and mix with the oil and balsamic vinegar. Place half of the tomatoes in a bowl to one side. Pile the remaining half on top of the camembert and top with a few sprigs of thyme.

  5. Bake in the oven for 12 minutes. Stick a knife into the centre of the camembert to be sure that it has melted enough. If it hasn’t, return to the oven for another 1 or 2 minutes.

  6. Drizzle the camembert with balsamic glaze and serve with toasted ciabatta, the remaining sun-dried tomatoes and black garlic.

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