Baked-in-the-box Camembert
We are so excited to bring you this jammy version of Christopher Kimball's Milk Street’s cheesy recipe! One of the easiest and most beautiful appetizers you will ever make and serve.
“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.” -Milk Street Chefs
one 8-ounce wheel Camembert in its wooden box
1 medium garlic clove, smashed
1 tablespoon honey
finely minced Fresno chili or red chili flakes, for garnishing
crackers, apple slices, or toasted baguette slices, for serving
1 tablespoon Blake Hill Tart Cherry with Cardamom & Port
