Baked Camembert with Sun-dried Tomatoes

Serve this piping hot with a glass of wine and slices of toasted baguette or toasted pita chips.


  • 1 wheel of Camembert cheese or a good size wedge of Brie
  • 8 Ina Paarman’s Sun-dried Tomato Quarters (or enough to generously cover the surface of the cheese)
  • 1 – 2 large garlic cloves, crushed
  • 2 t (10 ml) thyme leaves picked from the stalks

Adjust the oven rack to the middle position. Preheat the oven to 180°C. Place the cheese in a small oven proof dish and slash the surface area a few times with a knife, going about a third of the way through. Roughly chop the Sun-dried Tomato Quarters and mix with the garlic and thyme. Spread this mixture over the surface area of the cheese and bake for 15 – 20 minutes until bubbling and melted through. If you are using a really big piece of cheese, bake a little bit longer. Dip the toast into the piping hot cheese and tomato melt.

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