Everyday life is the special occasion!

February 05, 2015

Grilled Camembert & Roasted Garlic

I believe that a delicious and appealing appetizer is a sign that the main course will be just as desirable. I'm also a firm believer that when something tasts so good it can actually replace the meal itself if yoy're not in the mood to spend a lot of time in frotn of the oven or if you''re up into having a somewhat light meal just for two - maybe that is just for my own advantage.  The truth is that this delicious recipe from Lorraine Pascale is very easy to scale up so you are able to adapt it for the number of guests you've got coming round.Whatever the case it may be just rely on the fact you have a winning dish!


  • 1 bulb of garlic, unpeeled with the top sliced off
  • 80gr butter
  • 80ml extra virgin olive oil
  •  ground black pepper
  • 1 squidge of honey
  • 3 fresh rosemary sprigs
  • 3 bay leaves
  • 1 Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
  • 1 French baguette, sliced horizontally
  Preheat the oven to 200º C. Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too if you prefer it. Once the garlic is soft, the bread is crunchy, and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve with  a good glass of red wine.

  • 1 cabeça de alho, com casca com a parte superior cortada
  •  80gr manteiga 
  •  80ml de azeite extra-virgem
  •   pimenta preta moída
  •  um pouco de mel
  •  3 raminhos de alecrim fresco
  •  3 folhas de louro
  •  1 Camembert, embalagens de plástico e tampa removidsa, mas ainda na sua caixa de madeira, à temperatura ambiente
  •  1 baguette francesa, cortada horizontalmente

   Pré-aqueça o forno a 200º C. Coloque o alho com o lado cortado para baixo numa assadeira grande. Adicione a manteiga, o azeite, uma pitada de sal pimenta preta, o mel, alecrim e folhas de louro e leve ao forno cerca de 40 a 45 minutos. Após 30 a 35 minutos, fazer uma grande cruz no topo do Camembert e adicioná-lo ao forno. Certifique-se que a cobertura de plástico e tampa são removidas, mas deixe-o ficar na sua caixa de papelão. Adicionar a baguette francesa para aquecer também se  preferir. Uma vez que o alhoesteja suave, o pão crocante o queijo mole e derretido, retire do forno. Sirva tudo num tabuleiro grande . Pegue num pedaço de pão, em seguida, esprema a carne tenra do alho junto com uma dose saudável de queijo e esfregue-a generosamente sobre o pão. Sirva com um bom copo de vinho tinto.


  1. Most delicious finger food... great companion to wine ;)

  2. Hello Aida, your recipes and your photos are always beautiful. Why not participate in the contest of our magazine Taste & More? We would really like. a kiss. eleonora

  3. Pois que fiz esta receita aí há um ano atrás e como nem marido nem filho apreciaram a dita... nunca mais. Bah para eles loooool!!

  4. Al that deliciousness! It looks good.

  5. Es un aperitivo muy sabroso, qué maravilla mojar el pan crujiente en el aceite y el ajo y después untar con el queso. Te has salido con este plato Aida. Muchos besos preciosa

  6. That is truly beautiful. And I could do it as a main course, easily. By the way, my new blog is up and running: Connie Pappalardo Stuffs a Turkey, at www.conniestuffs.com. Please stop by and let me know what you think!