The best baked camembert with sundried tomatoes

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The bes baked camembert dip with sundried tomatoes, garlic & thyme recipe

This is the best baked camembert with sundried tomatoes and its alway a huge hit when I make it for peole. It can be assembled in less than 5 minutes and baked in around 20-25 minutes. Serve with toaste baguetts slices or crackers for the easist appetizer ever.

I took this baked Camembert dip with sun-dried tomatoes, garlic, and thyme to a dinner party around the middle of December and it was a big hit. I served it as an appetizer at our family Christmas Day lunch and my sister fell so in love with it that she asked if it could be her signature dish.

baked camembert dip with sun-dried tomatoes, garlic & thyme

I made it a third time for friends who came for dinner at my house, and they scraped the bowl clean so I knew I was on to a winner here. I have made it with basil and with thyme and both are nice, but I prefer thyme. It couldn’t be easier to do and this four-ingredient wonder is set to impress. 

The key to success here is the delicious sun-dried tomatoes in olive oil vinaigrette from Ina Paarman or Woolies. This post is NOT sponsored by the way I just love this product so much. It adds an intense flavour hit to tomato sauces and can liven up a mezze platter like nothing else I know. You don’t need very many to get the flavour bomb you are after.

baked camembert dip with sun-dried tomatoes, garlic & thyme

Roughly chop about 8 – 10 sundried tomatoes with about 4 teaspoons of the delicious sauce and add the crushed garlic and thyme leaves. I like it quite garlicky so add 2 big cloves.

Baked Camembert dip with sundried tomatoes, garlic & thyme

Pick about 2 teaspoons of thyme leaves off the stalks. Sidebar: this is literally my second worst cooking prep chore and I can’t believe a gadget to do this hasn’t been invented yet. If they can launch a Tesler into space, surely they could come up with a basic machine to strip thyme leaves off its stalks?

baked camembert dip with sun-dried tomatoes, garlic & thyme

Place your wheel of Camembert or cut-up wedge of Brie into a small oven-proof dish of an appropriate size and slash a few cuts into the surface in a criss-cross pattern. You want the tomato mixture to really bake into the cheese.

baked camembert dip with sun-dried tomatoes, garlic & thyme

Bake in an oven that is heated to 180C / 350F for around 20-25 minutes and until the cheese is molten and bubbling around the edges.

Cooking times could vary depending on the size of your cheese is. A small Camembert will take a max of 20 minutes, while a bigger cheese like this Dalewood Fromage Languedoc will take a bit longer.

baked camembert dip with sun-dried tomatoes, garlic & thyme

Serve this piping hot with slices of fresh bread, toasted baguette, toasted pita chips (my best option here because of the crunch), or crackers.

Be sure to tag me on Instagram if you do make this because knowing that you have made it and enjoyed it will bring much joy to my heart.

Baked Camembert with sun dried tomatoes, garlic & thyme baked in a Le Creuset mini cocotte

Baked Camemnert in a Le Creuset mini cocotte

I’m adding in this extra recipe as I love to bake a small wheel of Camembert (or Brie) in a Le Creuset mini cocotte with a lid. You can check out my Instagrm to see another 2 recipe ideas for baked Camembert.

Recipe – serves 2- 4 as an appetizer

  • 1 small wheel of Camembert (or Brie) aprox 125gm

    3 -4 Tbsp sundried stomates in vinaigrette

     (including 2 Tbs of the vinaigrette)
  • about 1 tsp of thyme leaves
  •  1 clove of garlic, crushed

  • Toasted baguette & crackers to serve

Preheat the oven to 180C/350F

Place your wheel of Camembert into the Le Creuset mini cocotte and score the top in a crisscross pattern. Be sure to cut about halfway into the cheese. You can use 1 ½ wheels if you prefer more cheese.

Spoon over the sundried tomato mixture and put the lid on the cocotte. Bake for 20 minutes until bubbling.

Serve with toasted baguette and crackers on a cheese plate/board.

This is recipe for the most delicious rosemary seed & nut crackers seen in my video.

Rosemary seed and nut crackers with the best baked camembert with sun dried tomatoes and thyme

A few other tasty appetizers for your next party:

The. best whipped feta with roasted tomatoes and garlic

Chargrilled zucchini hummus

Baked goat cheese cigars with honey & thyme

Red wine caramelised onion & goat cheese tartlets

Spinach & feta pies

Crispy oven-roasted onion rings with jalapeno dip

baked camembert dip with sundried tomatoes, garlic & thyme

The easiest and most delicious baked Camembert recipe with sundried tomatoes, garlic, and thyme recip. 
Print Recipe
baked camembert dip with sun-dried tomatoes, garlic & thyme

Ingredients

  • 1 wheel of Camembert cheese or a good size wedge of Brie
  • about 8 sundried tomato wedges enough to generously cover the surface of the cheese
  • 1 – 2 large garlic cloves crushed
  • 1 – 2 tsp Thyme leaves picked from the stalks

Instructions

  • Preheat the oven to 180C / 350 F.
  • Place the cheese in a small oven-proof dish and slash the surface area with a knife in a crisscross pattern going about a third of the way through.
  • Roughly chop the sundried tomatoes and mix with the garlic and thyme. Spread this mixture over the surface are of the cheese and bake for about 15 – 20 minutes until bubbling and melted all the way through. 
  • Serve hot with bread or toasted pita chips to scoop.
Author: Sam Linsell

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