Outdoor Cooking & Charcoal Oven Recipes / Bake

Baked Camembert with garlic and rosemary in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Baked Camembert with Garlic and Rosemary

Garlic and rosemary tucked into warm Camembert, with bread for scooping up the melted centre. A short bake in Charlie makes it ready to share. Simple ingredients, very little preparation and a good excuse to tear into a loaf.

Neil QuickCo-founder, Charlie Oven
Bake
Prep20 minutes
Cook20 minutes
Serves6 to 8
DifficultyEasy
Oven temperature200°C (390°F)
RackCharlie Oven Cooking Rack on the middle rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/baked-camembert-with-garlic-and-rosemary

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Fill the charcoal basket with half a football of charcoal and light it
  2. Once the charcoal is lit, close the door and adjust the vents to reach 200°C (390°F), aim for 190°C (375°F) initially as the temperature will rise by about 10 degrees C after you adjust the air vents
  3. Place the Charlie Oven Cooking Rack in the middle position of the oven
  1. Light the Charlie Oven and bring it up to 200°C (390°F). Remember to choke the air vents down when the temperature reaches 190°C (375°F), as the oven will continue to rise by 10°C (20°F) after you have adjusted the air vents.
  2. Take the Camembert out of the packaging and remove the layer of paper from around the cheese. Then place the cheese back in the box.
  3. Take a knife and cut slashes across the top of the cheese to form diamond shapes.
  4. Slice the garlic into thin slivers and poke into the top of the Camembert.
  5. Divide 4 small rosemary sprigs between the two cheeses and push them into the tops.
  6. Place the cheese in the Charlie Oven in the middle part of the oven. Close the door and wait 15 to 20 minutes.
  7. Remove from the oven and serve immediately with crusty bread or focaccia for dipping.

Tips

  • Keep the Camembert in its wooden box for baking, as it acts as a natural container and stops the cheese from spreading
  • The deeper you cut the diamond pattern, the more the garlic and rosemary flavours will penetrate the cheese
  • Serve immediately once out of the oven as the cheese will start to firm up again as it cools
  • Try adding a drizzle of honey or a few thyme leaves for an extra flavour twist
  • This pairs well with homemade focaccia or flatbreads cooked in the Charlie Oven

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

  • How long does Camembert take to bake in Charlie?

    15 to 20 minutes at 200°C (390°F) on the middle rack with the door closed. Choke the air vents down when the oven reaches 190°C (375°F), as the temperature keeps climbing a little after you adjust them.

  • Should I bake Camembert in its wooden box?

    Yes. Remove the paper wrapping and put the cheese back in its box. The box acts as a natural container and stops the Camembert spreading as it melts in the oven.

  • What should I serve with baked Camembert?

    Crusty bread or focaccia for dipping. Homemade focaccia or flatbreads baked in the Charlie Oven go well with it. Serve it straight away, as the cheese starts to firm up again as it cools.

  • Can I add other flavours to baked Camembert?

    Yes. A drizzle of honey or a few thyme leaves work well alongside the garlic and rosemary. Cut the diamond pattern deeper and the flavours will reach further into the cheese.