Baked camembert is already a show-stopping appetizer, but this version takes it to the next level by pairing the creamy richness of melted camembert with the bold, herbaceous flavors of chimichurri sauce. It’s a perfect balance of zesty and creamy, making it an unforgettable addition to any gathering.

Ingredients

For the baked camembert:

1 wheel of camembert cheese
Crackers, sliced baguette, or fresh vegetables for serving

For the Chimichurri sauce:

1 bunch flat-leaf parsley, roughly chopped
½ juice of a lemon
2 tablespoons red wine vinegar
1 teaspoon oregano
Salt and pepper to taste
¼ cup minced garlic
1 small red chili, finely chopped with seeds
½ cup olive oil

Steps

Make the chimichurri sauce:

By hand: Finely chop the parsley, garlic, and chili, then combine with oregano, red wine vinegar, lemon juice, salt, and pepper in a mixing bowl. Slowly stir in the olive oil until emulsified.
With a food processor: Add all chimichurri ingredients to a food processor and pulse until everything is finely blended but still slightly textured.
Let the sauce rest for 10-15 minutes to allow the flavors to meld.

Prepare and bake the camembert:

Preheat your oven to 350°F (175°C).
Carefully slice off the top rind of the camembert (optional). Place the camembert in an oven-safe dish.
Spoon a generous layer of chimichurri sauce over the camembert, letting some cascade down the sides.
Cover the camembert with foil to prevent over-browning.
Bake for 10-12 minutes, or until the camembert is warm and gooey.

Serve and Enjoy:

Remove the baked camembert from the oven and let it sit for a minute before serving.
For an extra touch, drizzle a little fresh chimichurri over the top.
Serve with crackers, baguette slices, or fresh veggies for dipping.

Tips for Success

Choose your camembert wisely: Opt for a creamy, high-quality camembert for the best flavor and texture.

‍Customize your chimichurri: Add a pinch of smoked paprika or cumin for a unique twist.

‍Make ahead: Prepare the chimichurri sauce a day in advance and store it in the fridge. Bring it to room temperature before using.

‍Food processor hack: Use a food processor to save time and ensure even mixing for the chimichurri sauce.

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The creamy, melty camembert acts as a luxurious base for the bright, herbaceous chimichurri sauce. Baking the sauce on top infuses the cheese with garlic, parsley, and chili flavors, creating a perfectly balanced appetizer with richness, freshness, and a hint of spice.

Covering the camembert while baking ensures even melting without over-browning, delivering the perfect gooey texture every time.

Serve this at your next gathering, and watch as it disappears in minutes—it’s guaranteed to be a crowd-pleaser!

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