Delicious and so easy to make; Baked Camembert stuffed with Black Garlic & Thyme and topped with Balsamic Sun-Dried Tomatoes


  • 1 x 250g / 8oz round of camembert (boxed)
  • 1 bulb black garlic
  • 10 sprigs fresh thyme
  • 50g / 1/2 cup sun-dried tomatoes
  • 1/2 tbsp of oil (from bottle or from jar of sun-dried tomatoes)
  • 1/2 tbsp balsamic vinegar
  • balsamic glaze to garnish


  1. Preheat the oven to 180c / 350f.
  2. Remove the camembert from all its plastic packaging and place it back into the box, leaving the lid off.
  3. Score the top of the camembert with a sharp knife.
  4. Remove 3 cloves of black garlic from the bulb and slice each into 4 or 5 pieces.
  5. Push these into the camembert, along with some thyme.
  6. Cut the sun-dried tomatoes into smaller pieces and mix with the oil and balsamic vinegar.
  7. Place half of the tomatoes in a bowl to one side.
  8. Pile the remaining half on top of the camembert and top with a few sprigs of thyme.
  9. Bake in the oven for 12 minutes.
  10. Stick a knife into the centre of the camembert to be sure that it has melted enough.
  11. If it hasn’t, return to the oven for another 1 or 2 minutes.
  12. Drizzle the camembert with balsamic glaze and serve with toasted ciabatta, the remaining sun-dried tomatoes and black garlic.

Delicious with a ciabatta and a glass of wine.



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