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Prep 30 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 1 boxed camembert cheese
  • 2 stalks rosemary
  • 1 large clove garlic, peeled and sliced
  • drizzle truffle oil (optional) or extra virgin olive oil
For the Flatbread:
  • 2 tsps easy bake yeast
  • 1 tsp caster sugar
  • 175 ml milk, lukewarm
  • 60 ml water, lukewarm
  • 325 g white bread flour
  • 1 tsp flaked sea salt
  • 2 stalks rosemary, leaves finely chopped
  • 1 tbsp olive oil
BBQ Baked  Camembert with Rosemary and Garlic BBQ Baked  Camembert with Rosemary and Garlic
BBQ Baked Camembert with Rosemary and Garlic
with Charred Flatbread

Gooey and delicious - this has to be one of the most delicious ways to eat cheese!

Usually you see recipes for camembert to be baked in the oven, but to ring the changes this one is baked on the bbq, giving it a slightly smoky flavour. To top it off I've flavoured this with some rosemary, garlic and truffle flavoured oil. Pure heaven!

Homemade flatbread is a simple enough recipe to make to serve with it - but any crusty bread will be just as tasty to scoop up the gooey cheese when cooked.


IN THE KITCHEN

  1. To make the flatbread, put the yeast and sugar in bowl. Pour over the warm milk and water. Stir to combine then set aside for 5-10 minutes until the surface becomes slightly frothy.
  2. Put the flour in a large mixing bowl and stir in the salt and chopped rosemary. Make a well in the centre and pour in the yeast mixture and olive oil. Bring the mixture together and when completely combined, turn out onto a clean work top and knead for about 5 minutes until it’s smooth and elastic. Transfer to a clean lightly oiled bow. Cover with a damp tea towel or piece of cling film and leave in a warm-ish place for around 45 minutes until the dough has doubled in size.
  3. Once risen, divide into 6-8 portions and roll out to give flat rounds. Cover and keep cool until ready to cook.
  4. To prepare the Camembert, remove from any plastic packaging and place the cheese back into the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Using a skewer or tip of a sharp knife, pierce holes in the cheese and insert the pieces of garlic and sprigs or rosemary. Season with a twist of black pepper and drizzle with truffle oil or extra virgin olive oil.

ON THE BBQ:

  1. Prepare the bbq for cooking. If you've a gas bbq it needs to be heat to approximately 220°C. If using a coal bbq, allow to for them to reach grey/white before cooking.
  2. Sit the box of camembert in a heavy based ovenproof frying pan or heavy duty baking dish. Sit onto the bbq grill. Cover with the lid and leave to bake for 20 minutes until the cheese is golden and melted. Remove from the bbq and leave to sit for 5 minutes while you cook the flatbread.
  3. To cook the flatbread, lay the flatbreads on the grill and cook for 1-2 minute each side until becoming golden and slightly puffed up. Cut or tear into pieces and dip into the cheese.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

BBQ Baked Camembert with Rosemary and Garlic
with Charred Flatbread

Gooey and delicious - this has to be one of the most delicious ways to eat cheese!

Usually you see recipes for camembert to be baked in the oven, but to ring the changes this one is baked on the bbq, giving it a slightly smoky flavour. To top it off I've flavoured this with some rosemary, garlic and truffle flavoured oil. Pure heaven!

Homemade flatbread is a simple enough recipe to make to serve with it - but any crusty bread will be just as tasty to scoop up the gooey cheese when cooked.

Prep 30 minutes
Total 1 hour 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 boxed camembert cheese
  • 2 stalks rosemary
  • 1 large clove garlic, peeled and sliced
  • drizzle truffle oil (optional) or extra virgin olive oil
For the Flatbread:
  • 2 tsps easy bake yeast
  • 1 tsp caster sugar
  • 175 ml milk, lukewarm
  • 60 ml water, lukewarm
  • 325 g white bread flour
  • 1 tsp flaked sea salt
  • 2 stalks rosemary, leaves finely chopped
  • 1 tbsp olive oil

IN THE KITCHEN

  1. To make the flatbread, put the yeast and sugar in bowl. Pour over the warm milk and water. Stir to combine then set aside for 5-10 minutes until the surface becomes slightly frothy.
  2. Put the flour in a large mixing bowl and stir in the salt and chopped rosemary. Make a well in the centre and pour in the yeast mixture and olive oil. Bring the mixture together and when completely combined, turn out onto a clean work top and knead for about 5 minutes until it’s smooth and elastic. Transfer to a clean lightly oiled bow. Cover with a damp tea towel or piece of cling film and leave in a warm-ish place for around 45 minutes until the dough has doubled in size.
  3. Once risen, divide into 6-8 portions and roll out to give flat rounds. Cover and keep cool until ready to cook.
  4. To prepare the Camembert, remove from any plastic packaging and place the cheese back into the box. Place the lid under the base for extra support. Score the top of the cheese in a lattice pattern. Using a skewer or tip of a sharp knife, pierce holes in the cheese and insert the pieces of garlic and sprigs or rosemary. Season with a twist of black pepper and drizzle with truffle oil or extra virgin olive oil.

ON THE BBQ:

  1. Prepare the bbq for cooking. If you've a gas bbq it needs to be heat to approximately 220°C. If using a coal bbq, allow to for them to reach grey/white before cooking.
  2. Sit the box of camembert in a heavy based ovenproof frying pan or heavy duty baking dish. Sit onto the bbq grill. Cover with the lid and leave to bake for 20 minutes until the cheese is golden and melted. Remove from the bbq and leave to sit for 5 minutes while you cook the flatbread.
  3. To cook the flatbread, lay the flatbreads on the grill and cook for 1-2 minute each side until becoming golden and slightly puffed up. Cut or tear into pieces and dip into the cheese.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.