This slow cooker baked camembert in a bread bowl is a twist on oven-baked camembert for the slow cooker! Enjoy oozy French camembert with delicious warm bread as a starter.
I tried this out as I wanted to bake a camembert to enjoy but didn’t want to turn on the oven. Baking it in the slow cooker instead is easier and cheaper too!
Putting a whole camembert in a round bread loaf makes a great starter to share.
Tear off pieces of bread and dip them in the melted cheese, or dip in crackers or just a spoon!
My slow cooker cheese bread would make a good alternative to the bought bread loaf.
Jump to:
Ingredients
Here are the ingredients you will need for this baked camembert in bread. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- camembert – the star ingredient! Camembert is a French soft cheese originating in Normandy, with a white rind. You can buy camembert either in round cardboard boxes, as shown, or in a cardboard case, or sometimes they come without a box. In this recipe it doesn’t matter as we will remove the camembert from the box before cooking.
- round bread loaf – the loaf I used here was a stone baked white boule weighing 400 g (approx 1 pound). Choose a round loaf that will fit in your slow cooker and which is large enough for you to sink the camembert cheese in.
- olive oil, rosemary, chilli flakes, salt, pepper – we use these to make the seasoned oil we drizzle over the cheese and bread before baking. I used fresh rosemary as it grows in my garden, you can use dried instead. You can replace rosemary with thyme, sage or tarragon. The chilli flakes add a burst of flavour.
- honey – drizzled over the bread and cheese before baking, it adds a little sweetness which goes really well with the cheese and contrasts with the herbs and spices.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker camembert in a bread bowl recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Take your round loaf, place the wrapped camembert on top of it and score around it using a serrated knife. You want to cut out a circular shape without cutting into the base of the bread.
Take the wrapped cheese away and finish cutting the circle so you can pull it out in one piece to create a hollow.
Using your fingers, pull out the bread from the centre of the loaf as you pull away the lid, to create a hollow where you will place the cheese. Keep this bread to eat with the baked camembert.
Make some criss cross cuts on the edges of the bread. Unwrap and put the camembert cheese in the hollow, you might need to stretch the sides of the bread slightly to push it in.
Make slashes in the top of the camembert.
In a small bowl, mix the oil, rosemary leaves, chilli flakes, salt and pepper.
Spoon the oil with herbs etc over the camembert and edges of the bread. Drizzle over some runny honey.
Transfer the bread to your slow cooker pot. Cook on high for 1 to 1.5 hours or until the cheese is melting. Carefully remove the bread and cheese to a serving board and serve. Tear off pieces of the bread loaf and dip it in!
Variations
- Garlic and herb – use chopped garlic and fresh parsley in the oil
- Cranberry – dot a little cranberry sauce in with the camembert before serving
- Crackers, bread sticks – dip crackers and bread sticks into the cheese as well as the bread.
- Grapes – grapes are great served with cheese
Recipe
Slow Cooker Baked Camembert
This slow cooker camembert in a bread bowl is a twist on oven-baked camembert for the slow cooker, you can enjoy oozy French camembert with delicious warm bread as a starter without turning on the oven.
Print
Pin
Rate
Save Saved!
Servings: 4
Calories: 552kcal
Ingredients
- 1 whole Camembert 250 g
- 400 g round boule loaf
- 3 tbsp olive oil
- ½ tsp pepper
- ½ tsp salt
- ½ tsp chilli flakes
- 10 g rosemary leaves 1 sprig
- 10 g runny honey
Equipment
Instructions
-
Take your round loaf, place the wrapped camembert on top of it and score around it using a serrated knife. You want to cut out a circular shape without cutting into the base of the bread.
1 whole Camembert, 400 g round boule loaf
-
Take the wrapped cheese away and finish cutting the circle so you can pull it out in one piece to create a hollow.
-
Using your fingers, pull out the bread from the centre of the loaf as you pull away the lid, to create a hollow where you will place the cheese. Keep this bread to eat with the baked camembert.
-
Make some criss cross cuts on the edges of the bread. Unwrap and put the camembert cheese in the hollow, you might need to stretch the sides of the bread slightly to push it in.
-
Make slashes in the top of the camembert.
-
In a small bowl, mix the oil, rosemary leaves, chilli flakes, salt and pepper.
3 tbsp olive oil, ½ tsp salt, ½ tsp chilli flakes, 10 g rosemary leaves, ½ tsp pepper
-
Spoon the oil with herbs etc over the camembert and edges of the bread. Drizzle over some runny honey.
10 g runny honey
-
Transfer the bread to your slow cooker pot. Cook on high for 1 to 1.5 hours or until the cheese is melting. Carefully remove the bread and cheese to a serving board and serve. Tear off pieces of the bread loaf and dip it in!
Notes
- Garlic and herb – use chopped garlic and fresh parsley in the oil
- Cranberry – dot a little cranberry sauce in with the camembert before serving
- Crackers, bread sticks – dip crackers and bread sticks into the cheese as well as the bread.
- Grapes – grapes are great served with cheese
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
#Slow #Cooker #Baked #Camembert #Bread
