Smoked Camembert Cheese

    45 minutes

    A great way to start off or finish a meal this smoked Camembert is similar to a dip after being heated. You can pair it with any relish but I prefer a spicy capsicum or tomato relish which pairs well with the mildness of the cheese.


    3 people made this

    Serves: 8 

    • 1 round of Camembert
    • 1 sprig rosemary
    • 1 clove garlic
    • olive oil
    • red relish of choice, such as spicy tomato or capsicum
    • crackers

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Pre-heat the the wooden plank, if using a grill or smoker, try to get a char on it for more flavour.
    2. Place the round of Camembert on the plank, then stab evenly with the knife creating slits in the surface of the cheese.
    3. Very thinly slice the garlic, and break off very small sprigs of rosemary. stuff a single slice of garlic and one mini sprig of rosemary into each hole.
    4. Drizzle with a small amount of olive oil to give the top of the cheese a sheen.
    5. Cook in the smoker (or oven) at 100 degrees C for 35 minutes, or until you touch the top and it is very soft, or the cheese shell breaches.
    6. Serve immediately on a platter topped with the relish and crackers to dip.

    See it on my blog

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