Baked Camembert & Black Truffles
A bubbling wheel of baked Camembert has a way of bringing everyone to the table. With earthy black truffle tucked into the center and plenty of crusty bread for dipping, this simple appetizer feels just fancy enough for guests but easy enough for any night of the week. Rich, creamy, and wonderfully melty.
Ingredients
- 1 wheel Camembert 8–9 oz / 225–250 g
- 1-2 tsp grated fresh black truffle or finely chopped jarred black truffle
- 2 tsp brandy
- Pinch of salt
- Freshly cracked black pepper
Optional For Serving
- Crostini or sliced baguette
- Crackers
- Apple or pear slices
- Grapes
- Light drizzle of honey
Instructions
- Preheat the oven to 350°F (175°C).
- Place the Camembert on a parchment-lined baking dish or in a small oven-safe dish.
- Using a sharp knife, score a small circle in the top rind and fold it back to create a lid.
- Sprinkle the black truffle into the opening and pour in the brandy.
- Season lightly with salt and freshly cracked black pepper.
- Fold the rind lid back over the filling.
- Bake for 15–20 minutes, or until the cheese is soft, melted, and bubbling in the center.
- Carefully transfer to a serving platter.
- If desired, top with a few fresh thyme leaves and a light drizzle of honey.
- Serve immediately with crostini, baguette slices, crackers, or fresh fruit.
- Enjoy!
Notes
Choosing Camembert
- A ripe Camembert will give you the creamiest, most luxurious texture once baked. Avoid overly firm wheels if possible.
Truffle Options
- Fresh black truffle offers the best flavour, but good-quality jarred black truffle works beautifully as well.
Leftovers: While best enjoyed fresh, leftovers can be saved.
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Warm in a 325°F (165°C) oven for 5–10 minutes or until heated through. *Avoid microwaving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife