Baked Camembert with Shiitake & Garlic

By Raybird. 
Servings: 2. Vegetarian 

Who doesn't like gooey melted cheese? This baked Camembert with Shiitake is the perfect start to an indulgent meal. The garlic olive oil soaks into the cheese and the shiitake mushrooms add a delicious earthiness. Serve it with the best crunchy sourdough or country loaf you can find, and some tangy apricot marmalade. 


Käse Camembert Cheese With Shiitake Mushroom

1 pkt

Sourdough, or any good crusty bread

6 slices

Olive oil

2 tbsp

Garlic, chopped

6 cloves

TGJ Apricot Marmalade

To serve


1. Preheat oven to 180C. Chop the garlic finely and mix it with the olive oil.

2. Gently score the top of the Camembert cheese in a checked or cross-hatch pattern with a knife, making sure not to cut all the way to the bottom.

3. Place the cheese on a large square piece of parchment or baking paper. Spoon the garlic olive oil on top and spread it evenly. Fold the paper over enclosing the cheese inside.

4. Bake the wrapped each and sourdough loaf at 180C for 10 mins. 

5. Remove the cheese and bread from the oven. Unwrap the cheese and use a scissor to cut the excess parchment paper. Slice the bread and serve with the baked cheese on a platter with the apricot marmalade. Enjoy!