Oven-roasted Camembert, endive dip


Use endive leaves as a spoon to dip into the hot runny Camembert. Ultra gourmet and very festive as an aperitif or starter

Oven-roasted Camembert is one of the most delicious dishes there is. And very simple to make. I offer you a very nicely presented recipe with a crown of endive leaves, which we use to dip in the melted cheese, a bit like a fondue. Why so when many recipes found on the internet are garnished with walnuts, hazelnuts, fresh grapes or raisins, figs… generously sprinkled with liquid honey?

Why combine Camembert and endive?

  1. First of all, the freshness of the endive leaves, their crunch and their slight bitterness contrast wonderfully in taste and texture with the creaminess and strength of the hot, flowing Camembert.
  2. The second reason is that this is how my in-laws have always served roasted Camembert, I won’t hide the fact that I was immediately won over.
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Some information about the recipe

  • Ideally use a raw milk Camembert, preferably well made, it will be even smoother when it comes out of the oven.
  • You can just make cross-shaped incisions on the top rind but to make it easier to dip the endive leaves, it’s best to remove the top rind of the Camembert. On the entire surface or as in the photos, leaving about 1 cm all around so the Camembert sits better in its box in the oven.
  • Roast gently at a moderate temperature, 150 to 160°, it will be even better and smoother.

So now let’s move on to the simplest oven roasted Camembert recipe with just two ingredients.

roasted camembert served with endives

Oven-roasted Camembert, endive dip

Use endive leaves as a spoon to dip into the hot runny Camembert. Ultra gourmet and very festive to serve as an aperitif, as a starter or to serve cheese.

To prevent sleep

Preparation time 5 minutes

Cooking time 20 minutes

Type of dish Cheese

Kitchen French

Enjoy your food !

For lovers of comforting winter dishes with melted cheese, I offer you two other recipes that make you think of evenings by the fire and snow-capped mountains: tartiflette of course (being from Savoy I had to offer you this recipe and give you its origin, you will be surprised to read that when I was young, we were not yet talking about tartiflette) and the whole Mont d’or in the oven. That’s not bad either!!



Enjoy