Make your traditional baked cheese extra gourmet with this recipe for Sparkling Wine Baked Camembert. Camembert is baked with garlic, thyme, a splash of Haywire The Bub, and served with crispy crostini. This warm, flavourful, and creamy appetizer will be a showstopper at any fall party!
Recipe and Images by: Melissa Leung – Season and Serve Blog
SERVES: 6-8 COOK TIME: 15 minutes TOTAL TIME: 30 minutes
INGREDIENTS
For the Crostini:
- 1 baguette cut into 1-cm thick slices
- 3 tablespoons olive oil
- ¼ teaspoon sea salt
For the Baked Camembert:
- 1 wheel camembert
- 1 garlic clove thinly sliced
- ¼ teaspoon ground black pepper
- 3 tablespoons Haywire The Bub
- 2 sprigs thyme leaves removed, roughly chopped
Directions:
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
- Arrange the sliced baguette in an even layer on the baking tray. Brush both sides of the slices with olive oil and sprinkle with salt. Bake for 10 minutes, flipping halfway through cooking, or until golden brown on both sides.
- Remove the camembert from the plastic packaging and place in a small baking dish. If the camembert comes with a wood box, keep that on. Use a sharp knife to score the top of the brie into a diamond pattern. Insert the sliced garlic into the cuts in the camembert, then sprinkle with black pepper. Top the camembert with the sparkling wine and a sprig of thyme.
- Bake for 8 to 10 minutes in the centre of the oven. Then turn on the broiler and broil for 4 to 5 minutes (in the centre of the oven) or until golden, warm, and bubbling.
- Remove from the oven and garnish with the remaining sprig of thyme. Serve immediately with the crostini and a glass of Haywire The Bub and enjoy!
Notes:
- If you don’t want to use camembert in this recipe, you can substitute it with brie. It’s very similar in flavour, but the brie is slightly less decadent.
