Barbecue-Roasted Camembert with Toasted Bread and Herbs
A gooey, smoky Camembert cooked on the barbecue and finished with fresh herbs, perfect for sharing as a relaxed starter or summer snack. Serve with toasted bread for a rich, savou…
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Servings: 4 | Prep: 10 min | Cook: 15 min | Total: 25 min
Tags: barbecue, camembert, cheese, herbs, sharing, starter
Ingredients
- 1.0 Camembert cheese (Use a whole 250 g cheese in its wooden box if suitable for heat, or transfer to foil if needed.)
- 8.0 sourdough bread (Cut into medium slices.)
- 2.0 tbsp olive oil (For brushing the bread and finishing.)
- 1.0 garlic clove (Lightly crushed or halved for rubbing on the toast if liked.)
- 1.0 tbsp fresh rosemary (Finely chopped.)
- 1.0 tbsp fresh thyme (Leaves picked.)
- 1.0 pinch black pepper (Freshly ground, to taste.)
- 1.0 pinch sea salt (Use lightly, as the cheese is already salty.)
Instructions
- Preheat the barbecue to a medium heat, aiming for an even, gentle cooking zone rather than fierce direct flames, and let it stabilise for 5 minutes until the grill bars are hot but not smoking heavily.
- Remove any plastic wrapping from the Camembert, place it back in its wooden box if barbecue-safe, or sit it on a double layer of foil, then score a shallow cross on the top and season with black pepper, half the rosemary, and half the thyme.
- Place the Camembert on the medium-heat side of the barbecue, close the lid, and cook for 10 to 12 minutes until the centre feels very soft when gently pressed and the top looks slightly puffed and glossy.
- While the cheese cooks, brush both sides of the bread slices lightly with olive oil, then toast them over medium heat for 1 to 2 minutes per side until golden with charred edges and a crisp surface.
- Rub the warm toasted bread lightly with the cut side of the garlic clove, if using, while it is still hot so the flavour melts in without overpowering the cheese.
- Check the Camembert after 10 minutes, and if it is not fully molten, cook for another 2 to 3 minutes over low to medium heat until the cheese visibly wobbles under the rind and smells rich and creamy.
- Carefully remove the Camembert from the barbecue, drizzle with the remaining olive oil, and scatter over the remaining rosemary and thyme with a final light pinch of black pepper as a finishing seasoning stage.
- Serve the hot roasted Camembert immediately with the toasted bread on the side, and encourage dipping while the cheese is loose, shiny, and fully melted in the middle.
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