Herb and garlic baked Camembert from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 293) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on December 24, 2023

    Good, but we found the garlic flavour a bit strong. Next time I would use less and crush it into the oil rather than cut it in slices.

  • Rutabaga on January 21, 2018

    I thought this would be great to try with a couple small wheels of French goat cheese I came across. At 3.6 ounces each, these cheese were on the small side, so I checked on them after 10 minutes in the oven. The cheese had thoroughly melted and oozed out of the wood basket into a puddle on the sheet pan. Oops! Fortunately, it wasn't scorched, so I scooped it into a bowl for serving. Not the prettiest presentation, but it still tasted good. In this case, I think the cheese, particular the rind, was too soft for this treatment. It would be good to try again with actual Camembert.

  • BeckyLeJ on January 11, 2018

    This is going to be a go to party snacketizer from now on! I used Brie (because that’s what I had) but otherwise followed the recipe exactly. It was yummy and garlicky and gooey - so good!

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