Baked-in-the-box Camembert: it is as easy as it sounds. This genius concept from a recipe published by Anne Willan in Food & Wine (we picked it up from Eric Ripert), simply entails removing the wax paper from a box of Camembert or brie, putting the cheese back in the box, and baking. We opt to top with a garlic glove, honey, and some shallot confit, but jam and caramelized onions would work well. Watch how it's made on Instagram.


One 8-ounce wheel Camembert in its wooden box
1 medium garlic clove, smashed
1 tablespoon honey
1 tablespoon caramelized onions, onion jam, or cooked shallots
Finely minced Fresno chili or red chili flakes, for garnishing
Crackers, apple slices, or toasted baguette slices, for serving


Position a rack in the middle of the oven and preheat it to 400°F. Line a baking tray with parchment.

Remove the wrapper from the cheese and return it to the box bottom; with a sharp knife, score the surface in a criss-cross pattern. Place the box on the baking sheet and position the garlic clove on top of the cheese in the center. Pour the honey onto the garlic (it will flow a bit to the edges but should remain on top of the cheese.) Evenly scatter the onions over the top. Bake until the cheese is melted and bubbly, about 15 minutes.

Remove from the oven and let cool briefly. Transfer the cheese in its box to a serving platter, sprinkle with the minced chili and serve with the crackers, sliced apples, or baguette.

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