Baked Camembert with Truffle Salt
Ingredients (for 2–4 servings)
- 1 round soft cheese (e.g., Camembert or Vacherin Mont d'Or, approx. 200–250 g)
1–2 tsp The Winner Steaks It All “Truffle Style” by Rock'n'Rubs - 1 tsp honey
- 1 sprig rosemary or thyme
- 1 small garlic clove, thinly sliced
- 1 tbsp olive oil or truffle oil
- Freshly ground pepper
- Optional: a few nuts for garnish
Preparation
Baked Camembert with Truffle Salt, Garlic & Rosemary – quick and creamy from the oven
- 1
Preheat the oven
Preheat to 180°C fan or 200°C top/bottom heat.
- 2
Prepare the cheese
Unwrap the Camembert or oven-baked cheese. Keep the wooden box (remove only the paper or plastic) or place the cheese in a small ovenproof dish. Score the surface in a crisscross pattern.
- 3
Season & enhance
Insert garlic slices and small sprigs of rosemary into the cuts. Season with truffle salt and a little pepper. Drizzle the cheese with olive oil. If you like, add a dollop of honey on top.
- 4
Baking
Place the cheese in its wooden box (or a baking dish) into the preheated oven. Bake for 15–20 minutes, until it’s nicely soft and creamy in the center. If you like, you can switch on the broiler for the last 3–5 minutes to give the surface a light golden-brown finish.
- 5
Serve
Serve the cheese hot straight from the oven, with fresh bread for dipping. Optionally, finish with a pinch of truffle salt.
Tip:
Tastes fantastic with cranberries, grapes, or nuts. Alternatively, Brie or Mont d’Or also work well (adjust baking time according to size).