Baked Camembert with Black Garlic & Balsamic Sund-Dried Tomatoes | My Fussy Eater Blog

Baked Camembert with Black Garlic & Balsamic Sun-Dried Tomatoes

  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 2-4 1x
  • Category: Appetizer
  • Cuisine: European


Delicious and so easy to make; Baked Camembert stuffed with Black Garlic & Thyme and topped with Balsamic Sun-Dried Tomatoes


  • 1 x 250g / 8oz round of camembert (boxed)
  • 1 bulb black garlic
  • 10 sprigs fresh thyme
  • 50g / 1/2 cup sun-dried tomatoes
  • 1/2 tbsp of oil (from bottle or from jar of sun-dried tomatoes)
  • 1/2 tbsp balsamic vinegar
  • balsamic glaze to garnish


  1. Preheat the oven to 180c / 350f.
  2. Remove the camembert from all its plastic packaging and place it back into the box, leaving the lid off. Score the top of the camembert with a sharp knife.
  3. Remove 3 cloves of black garlic from the bulb and slice each into 4 or 5 pieces. Push these into the camembert, along with some thyme.
  4. Cut the sun-dried tomatoes into smaller pieces and mix with the oil and balsamic vinegar. Place half of the tomatoes in a bowl to one side. Pile the remaining half on top of the camembert and top with a few sprigs of thyme.
  5. Bake in the oven for 12 minutes. Stick a knife into the centre of the camembert to be sure that it has melted enough. If it hasn’t, return to the oven for another 1 or 2 minutes.
  6. Drizzle the camembert with balsamic glaze and serve with toasted ciabatta, the remaining sun-dried tomatoes and black garlic.