Thyme and Garlic Baked Camembert

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Is there really any other way to kick off a Thanksgiving feast than with Gooey Cheese? I think not. Thyme and Garlic Baked Camembert is quite possibly one of the easiest yet most gorgeous and decadent appetizers ever. I can promise you’re going to love it!

Baked Camembert from (@whatsgabycookin)

Baked Camembert is one of those throw back recipes that your grandma would totally make. I mean, I’m pretty sure mine did. I’m giving it a little bit of a modern spin and adding an extra layer of flavor! That comes in the form of freshly sliced garlic, fresh sprigs of thyme and some really great quality olive oil to round it out. The cheese is sliced in a crosshatch pattern and then everything is tucked into the cheese and baked until bubby perfection.

I like to serve my Baked Camembert with crostini or garlic bread. But any kind of bread that is buttered and toasted to perfection is exactly what we need for this dish. It’s equal parts fancy and approachable and it’s going to make holiday entertaining super fun!

Here’s a quick video on how to make it if you need a visual! xx

Baked Camembert from (@whatsgabycookin)
Baked Camembert from (@whatsgabycookin)

Thyme and Garlic Baked Camembert

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer
Cuisine French
Servings 6 -8 servings


  • 1 8-ounce wheel Camembert Cheese that’s the cheese that comes with the wooden box
  • 1 clove garlic sliced
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • Toasted crostini


  • Preheat the oven to 350 degrees F.
  • Unwrap the cheese and discard the plastic wrap. Place the cheese back into its box. Score the top in a crosshatch pattern.
  • Wedge pieces of the garlic into the top of the cheese and sprinkle with fresh thyme. Drizzle with the olive oil and transfer onto a baking sheet.
  • Place the baking sheet into the oven for 20 minutes. Remove and let set for 2-3 minutes before serving with crostini.


  1. I saw you make this on snapchat and fell in love! Love the garlic slices and how it infuses the cheese. Seriously making this ASAP!

    1. I do – and it doesn’t. It’s in there for such a quick time it doesn’t affect it!

  2. Hi Gaby,

    Thank you for this lovely recipe. I cooked the baby Brussels Sprouts two days in a row as it was a huge hit and it demanded an encore.

    I used fresh ground Chili Peppers instead of the flakes as my audience prefers a slightly more mild chili flavoring.

    The lemon juice at the end adds just the right bit of zing to round out the flavor.

    Keep ‘em coming…

    Yossi G.

  3. In the directions you stated “Place the cheese back into its box.” Does the box go in the oven??


  4. I hope this isn’t a stupid question…..but am I correct when I say you cook it in the,box in the oven. Would the box not burn?

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