Baked Camembert Recipe

Baked Camembert

A great way to savor one of the best-known French cheeses especially when paired with Endives with Roasted Peppers. A recipe for a delicious starter or light lunch. Decadent simplicity.  Make sure that the cheese is not too ripe.

Yield: 4 servings

Time: 45 minutes plus 1-hour freezing


  • 4 small Camemberts about 3 oz (85 g) per person or 1 large Camembert or Brie
  • 1/2 cup (60 g) flour
  • egg wash (1 egg beaten with 1 Tbsp of water)
  • 1/2 cup (60 g) dried bread crumbs
  • 1/4 cup (60 ml) vegetable oil


If you can’t find small Camemberts use a large one, freeze it and cut it into serving wedges using a knife that has been warmed in hot water. Freezing the cheese will give you some time to work on it and assures you that the center will melt slowly when baking.

Remove Camembert from the freezer and cut off the white skin from the top, sides, and bottom carefully. If the white skin is not cut off, bread coating will not adhere completely.

Coat Camembert well on all sides in flour. Shake off excess. Dip it in egg wash and lastly in the breadcrumbs. Dip it again in the egg wash and breadcrumbs. Double coating assures that the cheese will not melt so quickly when fried. Pat it well to help the crumbs adhere. Refrigerate for about 30 minutes.

Preheat oven to 400ºF/200ºC

Heat vegetable oil in a saucepan over medium heat. Fry each side of the cheese briefly, 1 – 2 minutes or until light golden brown. Work quickly making sure that cheese does not begin to melt. Remove Camembert from the saucepan with a slotted spoon and drain it on paper towels.

Place cheese on a baking sheet lined with parchment paper and bake it for 10 minutes or until the top is lightly puffed.

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