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Donal Skehan
Baked Camembert Platter | DonalSkehan.com
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Baked Camembert Platter

December 19

This Baked Camembert Platter is the ultimate crowd-pleaser for any gathering. The gooey, melted cheese tucked inside a crusty loaf is elevated with fragrant rosemary, garlic, and a touch of honey for sweetness. Paired with a delicious selection of cheeses, chorizo, prosciutto, and crisp crackers, it’s a celebration of flavours that will have everyone digging in. Perfect for sharing, it’s a festive, flavourful showstopper that’s as fun to make as it is to eat!

  • serves Serves 8
  • time 35 mins

Method

  1. 1. Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4.
  2. 2. Using a sharp knife, cut a hole in the centre of the loaf just big enough to fit in the cheese then slice the loaf into 1 inch pieces in a criss cross pattern making sure you don’t cut all the way through. Remove the cheese from its packaging, place into the hole in the loaf and then on a tray lined with parchment paper.
  3. 3. Make 1 cm incisions into the top of the camembert to form a criss cross pattern with a sharp knife. Tear apart the excess bread from the centre of the loaf and scatter it around the loaf on the tray.
  4. 4. In a small bowl, combine the garlic, rosemary, olive oil and honey and then drizzle over the loaf, cheese and chunks of bread. Place in the oven to bake for 20-25 minutes until the top is soft.
  5. 5. Place baked camembert loaf in the centre of a large platter along with the toasted pieces from the centre and arrange the remaining ingredients around this and serve straight away.

Ingredients

1 small crusty loaf (approximately 1 loaf, 8-10 oz)

7 oz Cooleeney Camembert

1 garlic clove, finely chopped

2 sprigs rosemary, finely chopped

1 tbsp olive oil

1 tbsp Irish honey

5.3 oz Young Buck blue cheese

4.2 oz St Tola crottin goat’s cheese

5.3 oz Knockdrinna Gold cheese

4.2 oz Gubbeen chorizo

3.5 oz prosciutto

5 oz Sheridan’s brown bread crackers

3.9 oz The Foods of Athenry cranberry and hazelnut toasts

0.35 oz green olives (10g)

1 small crusty loaf

1 x 200g Cooleeney Camembert

1 garlic clove, finely chopped

2 sprigs rosemary, finely chopped

1 tbsp olive oil

1 tbsp Irish honey

150g Young Buck blue cheese

120g St Tola crottin goat’s cheese

150g Knockdrinna gold cheese

120g Gubbeen chorizo

100g prosciutto

140g Sheridan’s brown bread crackers

110g The Foods of Athenry cranberry and hazelnut toasts

10 g green olives