Delicious and so easy to make; Baked Camembert stuffed with Black Garlic & Thyme and topped with Balsamic Sun‑Dried Tomatoes.
If you’re watching your calories you might want to look away—this is comfort food at its finest. With Easter or any gathering in mind, this baked camembert makes a quick, impressive starter. For parties, bake a couple of rounds and serve with crudités and toasted bread for an easy crowd-pleaser.
Let’s talk about black garlic. It’s regular garlic that’s been aged until the cloves become soft and almost jammy. The harsh raw garlic bite disappears, replaced by a mellow, roasted garlic flavor with subtle sweetness and a sticky, caramel-like texture. It’s an unexpectedly delicious ingredient that complements cheese beautifully.
As a cheese lover, I often add garlic to baked camembert, but raw garlic can overpower the cheese. Black garlic keeps that garlicky warmth without the sharpness, so I sliced a few cloves and tucked them into a scored camembert along with fresh thyme.
To balance the sweet, mellow black garlic I added balsamic sun‑dried tomatoes and a little balsamic vinegar, then finished with a drizzle of balsamic glaze before serving. I served the baked camembert with the remaining black garlic and toasted ciabatta — perfect for dipping into the gooey cheese.
I’m excited to use black garlic in more recipes — it would be delicious simply tossed with spaghetti and olive oil, scattered over pizza, or stirred into risotto. Its sweet, roasted notes work with many dishes.
DISCLAIMER I was asked by Sainsbury’s to create a recipe using black garlic and was compensated for my time.
Baked Camembert with Black Garlic & Balsamic Sun‑Dried Tomatoes
4.8 from 4 reviews
- Author: Ciara @ My Fussy Eater
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
- Yield: 2-4
- Category: Appetizer
- Cuisine: European
Description
Delicious and so easy to make; Baked Camembert stuffed with Black Garlic & Thyme and topped with Balsamic Sun‑Dried Tomatoes.
Ingredients
Scale
- 1 x 250g / 8oz round of camembert (boxed)
- 1 bulb black garlic
- 10 sprigs fresh thyme
- 50g / ½ cup sun‑dried tomatoes
- ½ tbsp oil (from jar or bottle)
- ½ tbsp balsamic vinegar
- Balsamic glaze to garnish
Instructions
- Preheat the oven to 180°C / 350°F.
- Remove the camembert from its plastic and place it back into the box with the lid off. Score the top with a sharp knife.
- Take 3 cloves of black garlic, slice each into 4–5 pieces and press them into the scored cheese with a few sprigs of thyme.
- Chop the sun‑dried tomatoes, mix with the oil and balsamic vinegar. Reserve half in a bowl and pile the rest on top of the camembert, finishing with a few thyme sprigs.
- Bake for 12 minutes. Test with a knife in the center—if the cheese hasn’t fully melted, return to the oven for 1–2 minutes.
- Drizzle with balsamic glaze and serve immediately with toasted ciabatta, the reserved sun‑dried tomatoes and remaining black garlic.