Baked Camembert with garlic sourdough croutons

Simple, delicious and full of flavour, this baked Camembert with garlic sourdough croutons will be a sure winner when you next entertain.

  • Prep Time

    10 Minutes
  • Cook Time

    20 Minutes
  • Serves

    4 People


  • 1 Camembert in wooden box
  • 2 sprigs thyme, leaves only
  • 2 clove of garlic
  • 1 loaf sourdough, unsliced
  • 1 tablespoon rosemary leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper

You'll Need

  • Multix Bake
  • Multix Freezer bag


  1. Preheat the oven to 210oC.
  2. Unwrap the cheese and carefully slice the rind off the top of the cheese. Return the cheese to its box, cut-side up, and place the box on a tray lined with Multix Bake.
  3. Cut one of the garlic cloves into matchsticks. With a small, sharp knife cut a few small slits in the top of the cheese and poke the garlic matchsticks into the holes. Season the Camembert with half of the sea salt and freshly ground pepper. Sprinkle over the thyme leaves and drizzle with ¼ tablespoon of olive oil. Tear the loaf of bread into large, bite-sized chunks. Pour the remaining olive oil, sea salt, cracked pepper and chopped rosemary into a Multix Freezer Bag, add the chunks of bread and shake until the bread is well coated with the oil, seasoning and rosemary.
  4. Empty the bread onto a tray lined with Multix Bake and put in the oven at the same time as the cheese. Bake for 10-15 minutes, until the cheese is browned on top and melted inside.  The bread should also be crisp and golden by this stage.
  5. Empty the bread onto some paper towel to drain off any excess oil and serve with the hot cheese.