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Baked camembert with confit garlic and white wine

Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?

By Lisa Featherby
  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Serve this snack or entrée with skewers for dipping the croûtons fondue-style into the molten cheese.


  • 1 camembert round (200gm)
  • 1 rosemary sprig, torn
  • 60 ml aromatic white wine, such as pinot gris
Confit garlic
  • 150 ml olive oil
  • 16 garlic cloves
Garlic and herb croûtons
  • ¼ cup coarsely chopped flat-leaf parsley
  • ¼ cup coarsely chopped basil
  • 200 gm day-old crusty white bread, chopped into large cubes


  • 1
    For confit garlic, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender (18-20 minutes). Cool in oil, then drain and reserve garlic and oil separately.
  • 2
    For herb croûtons, blend herbs and garlic oil in a bowl. Add croûtons, toss to coat and season to taste.
  • 3
    Preheat oven to 190C. Place 2 sheets of baking paper about 35cm long on a bench. Place camembert on top, scatter with rosemary and confit garlic cloves and pull up sides of paper to form a cup shape. Pour wine over cheese, then wrap, tying securely with string. Place camembert in an ovenproof dish and bake for 10 minutes, then scatter croûtons on an oven tray and bake until camembert is hot and melting and croûtons are golden and crisp (15 minutes). Serve hot.


Drink Suggestion: Rich Normandy cidre. Drink suggestion by Max Allen.

  • Author: Lisa Featherby