Sunday 19 April 2015
/ Greek baked camembert

Lazy summer evenings. Friends. Good food. Minimum time spent in the kitchen. Imagine dipping a cracker into warm, soft Camembert, spiked with robust garlic, olives and rosemary. Sheer bliss!

This Greek snack/starter recipe requires no quantities. It also requires very little preparation. Pop the Camembert into the oven. Sit back and relax. After a few minutes you’ll enjoy a moreish Mediterranean treat. I call this true communal food – food you just have to share with friends.

1 x 125 g round of Camembert cheese, or use as many rounds as you need (If preferred, use 1 big Cambrieni cheese.)

olive oil

garlic cloves, peeled (if big, halve or quarter them)

black olives, pitted and halved

a few small sprigs of rosemary

black pepper

crackers, water biscuits or Melba toast to serve

Preheat the oven to 200ºC. Pour a little olive oil into a small ovenproof dish. Place the Camembert in the dish. Cut slits in the cheese and push garlic cloves and olives into the slits. Press a few sprigs of rosemary into the cheese. Drizzle with olive oil. Grind over some black pepper. Bake until cheese becomes slightly soft and just starts to melt. This will require only a few minutes. Take care not to bake for too long – you do not want a big blob of melted cheese!

Remove from the oven and serve immediately with crackers, water biscuits or Melba toast. It will taste even better if you serve it together with a large bowl of chilled red grapes.


• If you want to eat gluten-free, serve with rice crackers (plain or sesame).

• For variation, also push chopped plump sundried tomatoes and/or chopped red chilli (just a little) into the slits.

  • Dalene is a food stylist and recipe developer. Contact her on 021 913 4457 or 082 562 9787. You’ll find her Good Food Diet recipes at