Baked Camembert and Garlic Baguette Dippers
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Baked Camembert and Garlic Baguette Dippers

Baked Camembert and Garlic Baguette Dippers

with Caramelised Balsamic Onions | Perfect for sharing

Garlic bread dippers are the perfect accompaniment to this tasty baked camembert – ideal for scooping up the melted cheese and caramelised red onions. Serve as a delicious starter or side dish.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

250 grams

French Camembert

(Contains Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Olive Oil

1 tsp



Nutritional information

Energy (kJ)2122 kJ
Energy (kcal)507 kcal
Fat33.9 g
of which saturates21.3 g
Carbohydrate23.3 g
of which sugars9.4 g
Protein27.1 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Aluminum Foil


C'mon Camembert

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). 

c) Remove the Camembert from its packaging, then pop it into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.

d) Place the Camembert on a lined baking tray and bake on the top shelf of your oven until the cheese has melted, 15-20 mins.

Make the Garlic Dippers

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

b) While the onion fries, pop the garlic into a large bowl with the olive oil (see pantry for amount). Season with salt and pepper and mix together.

c) Slice the bread into 3cm thick slices and add to the bowl of the garlic oil. Turn to coat well in the oil. Pop the garlic bread slices onto another large baking tray in a single layer. TIP: Use two trays if necessary.

d) Once the Camembert has been in the oven for 10 mins, place the garlic dippers on the middle shelf and bake until golden, 8-10 mins.

Finish and Serve

a) Add the balsamic vinegar and sugar (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more.

b) Once the Camembert is baked, carefully place on a serving dish, then place the caramelised balsamic onions on top of the cheese.

c) Serve with the garlic dippers alongside for scooping up.


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