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Baked garlic and thyme Camembert loaf

A lazy man's fondue; the bread acts as the bowl and accompaniment for the oozy honey, garlic and thyme Camembert.

Serving: 4
Time: 20 minutes
Difficulty: Medium


  • 1 loaf of bread, any kind will do but sourdough is always a great choice here. 
  • 50g butter, melted
  • 3 cloves of garlic, crushed
  • 2 sprigs of thyme, leaves removed
  • 2 strips of rosemary, leaves finely chopped
  • 200g Camembert
  • 100g port
  • 150g cranberry sauce
  • 2 tsp honey
  • Sea salt
  • Pepper


  1. Preheat oven to 180°C/350°f/gas mark 4.
  2. Using the camembert round as a guide, cut a piece out of the top of the loaf and remove enough to hold the cheese. Tear the piece up which has been removed and dot around the tray.
  3. Mix the butter, garlic, thyme and rosemary together in a small bowl and spoon or brush across the top of the loaf and inside the cut out piece and onto the bread on the tray, holding back a tablespoon for on top of the Camembert.
  4. Spoon 50g of cranberry sauce into the cavity. Halve the camembert across the centre, inserting one piece into the loaf followed by another 50g of cranberry sauce. Criss cross the top half and place the into the cut out section, with the criss-cross pattern facing upwards. Drizzle with the remaining herb mixture and drizzle the entire loaf with honey, sprinkle with sea salt and cracked black pepper and bake in the preheated oven for 15-20 minutes until golden and bubbling. Allow to cool for a few minutes before serving.
  5. Serve alongside the remaining 100g port and cranberry sauce. Tear a piece off the bread, dip into the Camembert.

Recipe courtesy of Lidl Ireland. 


You can omit the cranberry sauce from underneath and in between the camembert and simply serve it alongside the loaf if preferred.