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Baked cheese with rosemary and poppyseed crackers

Australian Gourmet Traveller recipe for baked cheese with rosemary and poppyseed crackers.

By Alice Storey
  • Serves 6
  • 30 mins preparation
  • 30 mins cooking plus resting
Baked cheese with rosemary and poppyseed crackers
Baked cheese with rosemary and poppyseed crackers

If you're lucky enough to find a wheel of cheese in its wooden casing, carefully remove the cheese and any paper, then line the case with baking paper. Place the cheese back inside and bake.


  • 1 round white-rind cheese (about 400gm), such as Camembert or Brie
  • 60 ml chardonnay
  • 1 garlic clove, thinly sliced
  • 5 small rosemary sprigs
Poppyseed crackers
  • 200 gm plain flour, sieved (1 1/3 cups)
  • 50 gm wholemeal flour, sieved (1/3 cup)
  • 1 tsp baking powder
  • 30 ml extra-virgin olive oil, plus extra for brushing
  • 2 tbsp poppyseeds


  • 1
    For poppyseed crackers, combine flours and baking powder in a bowl with 1 tsp fine sea salt. Mix in olive oil and 120ml water, and bring together with your hands. Knead lightly to form a smooth dough, pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Preheat oven to 220C. Divide dough into 2 pieces and roll out each on a floured work surface to 2mm thick. Cut into rough 3cm-width triangles and transfer to trays lined with baking paper. Brush with olive oil, season to taste, scatter with poppyseeds and bake in batches until golden and crisp (6-7 minutes). Transfer to a wire rack and cool.
  • 2
    Reduce oven to 200C. If your cheese has no case, place it in a baking dish or large ramekin that it fits snugly. Place on a tray lined with baking paper, pierce top of cheese 5 times with a small sharp knife, stud each hole with a slice of garlic and a sprig of rosemary, drizzle with wine, and bake until the cheese is slightly golden and very soft (10-12 minutes, depending on the type of cheese). Cool slightly and serve with poppyseed crackers.