Have you ever had Camembert cheese?
I hadn’t either — up until a few weeks ago when we visited a small French restaurant in San Francisco called Chez Maman. Their specialty is French Burgers. French burgers topped with a fried egg and Brie cheese! Oh my, yes…it was really, really good. And the French-speaking owner was very, very charming. Chez Maman is a very tiny restaurant and their main seating area? A counter.
The French burgers were amazing, but believe it or not, the real star of the show was not the burgers, but their appetizer of baked Camembert. Camembert is a soft French cheese, really similar to Brie. When the appetizer came out, there were just no words. We devoured it.
It was so good I had to remake it at home. It’s so simple, and the simplicity is what I believe adds to the amazingness of this dish. Every flavor pops out. This is all you need to make it happen:
Oh, and extra virgin olive oil, salt, and pepper.
The first thing you need to do is roast the garlic, because this is the most time-consuming part. Easy, but time-consuming. Stick the garlic bulbs in the oven and prep your other ingredients while they roast away!
Jeff and I decided that we were each gonna have our own garlic bulbs. At Chez Maman, we had to share one bulb and we fought over the last clove. Having our own bulb was much, much better. We’re garlic freaks. Embrace the garlic breath!
Jeff requested rosemary with this dish and I wholeheartedly agreed — rosemary, garlic and olive oil make one of the best flavor combinations.
While the garlic is becoming delicious gems, slice your beautiful, beautiful baguette.
Then drizzle the slices with extra virgin olive oil and a sprinkling of rosemary as well.
The garlic still won’t be done so continue on and prep the star of the show — the Camembert. Like I said before, looks like Brie!
All’s you have to do is slice off the white rind, and stick it in a small oven-safe ramekin.
When everything is done baking and getting delicious, this is the beauty you will behold:
Spread a roasted garlic clove onto a crostini, and then drizzle it with the bubbly and hot Camembert cheese. Eat. Die and go to heaven. Just make sure to come back so you can enjoy it again.
Baked Camembert with Crostini & Roasted Garlic
-3oz Camembert cheese (about 1/2 a rind)
-2 garlic bulbs
-1/2 a baguette, thinly sliced
-4 tsp extra virgin olive oil, divided
-fresh rosemary, roughly chopped
Preheat oven to 425F. Chop off the tops of each garlic bulb. Drizzle 2 tsp of extra virgin olive oil, rosemary, salt and pepper on the bulbs. Wrap the bulbs with foil and place onto a baking sheet. Bake for about 45 minutes or until soft and roasted.
Meanwhile, place baguette slices onto a baking sheet and drizzle with 2 tsp extra virgin olive oil. Sprinkle with rosemary.
Cut the rinds off the Camembert cheese and split them between 2 small oven-safe ramekins. Put the ramekins onto the same baking sheet that the baguette slices are on.
In the last 10 minutes that the garlic is roasting, stick the baking pan with the baguette slices and Camembert cheese in the oven as well. At this point, switch the oven to broil.
Continue to broil until the baguette slices are golden brown and the Camembert cheese is melted, bubbly and browned. The roasted garlic should be ready by now as well.
Serve! Eat by spreading roasted garlic on a crostini and topping with the melted Camembert cheese.
Nutritional Information for 1 serving (1/2 the recipe): 530 calories, 24g fat, 7g saturated fat, 850mg sodium, 62g carbohydrates, 7g fiber, 1g sugar, 21g protein