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Camembert And Roasted Garlic


  • 2 bulbs garlic, unpeeled with the tops sliced off
  • 40g/1½oz butter
  • 80ml/3fl oz extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 squidge of honey
  • 2 fresh rosemary sprigs
  • 3 bay leaves
  • 200-250g/7-9oz Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
  • 1 French baguette, ripped into 10cm/4in pieces and sliced horizontally
Camembert And Roasted Garlic


  • Preheat the oven to 200C/400F/Gas 6.
  • Place the garlic cut-side down in a large roasting tin.
  • Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes.
  • After 30–35 minutes put a large cross in the top of the Camembert and add it to the oven.
  • Add the French baguette to warm it up too.
  • Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.
  • Serve everything on a big sharing plate.
  • Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.