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Easy 15-Minute Cozy Baked Camembert Bread Bowl

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A warm, gooey baked Camembert cheese nestled inside a crusty sourdough bread bowl, ready in just 15 minutes. Perfect for last-minute gatherings, potlucks, or cozy family nights.

Ingredients

Scale
  • 1 large round loaf of sourdough bread (about 8–9 inches wide)
  • 1 wheel of Camembert cheese (about 8 ounces)
  • 2 tablespoons olive oil
  • 1 clove garlic, halved
  • Fresh rosemary or thyme sprigs (optional, for garnish)
  • 1–2 additional baguettes or crusty bread, sliced (for serving)
  • Honey or fig jam (optional, for serving)
  • Fresh apple or pear slices (optional, for serving)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Using a serrated knife, cut a circle about 3 inches wide into the top of the bread loaf at a slight angle to create a lid. Lift off the top and set aside.
  3. Using your fingers or a small spoon, gently pull out some of the soft bread from the center, creating a well about 2 inches deep. Save the bread scraps for dipping.
  4. Rub the halved garlic clove all over the inside of the bread bowl and the cut side of the lid.
  5. Brush the inside of the bread bowl and the cut side of the lid with olive oil.
  6. Unwrap the Camembert wheel and score the top rind in a crosshatch pattern with shallow cuts about ¼ inch deep.
  7. Place the Camembert wheel into the hollowed-out bread bowl.
  8. Place the bread bowl on a baking sheet or cast-iron skillet. Put the bread lid on top (not pressed down, just resting).
  9. Bake for 12-15 minutes, until the cheese is melted and bubbly and the bread is golden brown. If the bread top browns too quickly, tent loosely with foil.
  10. Remove from oven and let rest for 2-3 minutes.
  11. Place the bread bowl on a serving platter, surround with extra baguette slices, apple slices, and honey or fig jam if using. Remove the lid and serve immediately.

Notes

Use room-temperature cheese for more even melting. Don’t over-bake—Camembert becomes rubbery if baked too long. For a gluten-free version, use a sturdy gluten-free round loaf. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10-12 minutes.

Nutrition

Keywords: baked camembert, bread bowl, easy appetizer, 15-minute recipe, potluck, party food, cheesy dip

Find it online: https://coracooks.com/easy-15-minute-cozy-baked-camembert-bread-bowl/