This savory camembert BBQ recipe is ooey-gooey deliciousness when served with a simple baguette. It’s perfect for a summer charcuterie board and bakes up in minutes on the grill!
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How to Choose a Camembert for Grilling on the BBQ
Before we get into the camembert BBQ recipe, I want to make sure you know how to select a good wedge of cheese for baking or grilling. Because choosing the right camembert can make a difference in how tasty the result is.
A camembert matures in about 45 days, and the flavor and texture change fairly quickly over that period. A young camembert has a mild, tangy flavor with and is denser in texture. As it ages, the flavor can change to a much stronger, pungent taste while the texture becomes creamier, even a bit runny.
So, when is the perfect time to put your camembert on the BBQ? Most will recommend waiting to within a few days of the Best By date that’s stamped on the wooden box. I think it depends on your taste.
I prefer my camembert with a little less age on it, a little less tang. But you may like a different flavor profile. I suggest making this recipe a few times, maybe once with a young camembert and once with a mature one to see which you prefer.
Preparing the Camembert Cheese for the BBQ Grill
Camembert usually comes wrapped in waxed paper and nestled in a round, wooden box. To get it ready for grilling, you want to take the cheese out of the box and remove the wax wrapping.
One of the most frequently asked questions is can I bake the camembert in the wooden box? And the answer is yes!
So, place the unwrapped camembert back in the wooden box, but leave the lid off. Keep the lid, though. You can nest the baked camembert in the lid after it comes off the grill to help contain the melty cheese.
Before grilling, I like to score the top of the cheese a few times like a hashtag (#), but it isn’t necessary, so skip this step if you want. I like to do it, so that I can tuck a few sprigs of rosemary into the slice in the top.
You can also use other herbs, garlic, drizzle some olive oil, white wine, honey, or sprinkle the cheese with nuts, too. Whatever you want to bake along with the cheese, you want to add it to the top before the next step.
Now take a generous piece of foil and place the camembert in its box right in the middle of the foil. Bring the sides of the foil together and crimp along the edge, so it makes a tent over the camembert.
Make sure the foil isn’t touching the cheese, or it may stick and pull the top off when you open the foil.
The main purpose of the foil is to prevent the cheese from oozing out of the box and making a mess of the BBQ. But it also creates a steamy tent that helps the cheese melt into an ooey gooey delight.
Now it’s ready for the grill!
Grill Tips and Settings
The grill should be heated to about 350 degrees F. If your BBQ doesn’t have a thermometer, then set an oven thermometer inside the grill to monitor the temperature.
I placed my camembert on the lower rack, but you may consider the upper rack of your grill to better control the temperature. I saved my upper rack to warm slices of bread to serve with the cheese.
Once the grill is heated, place the camembert tent in the center and leave for 15 to 20 minutes.
NOTE: If you don’t have a charcoal or gas grill, this can be baked in an air fryer oven, too!
What Goes Well with This Camembert BBQ Recipe
It’s time to enjoy the fruits of your labor! And speaking of fruit, it makes a great accompaniment to your BBQ baked camembert. Try the following:
This sweeter flavor profile can be enhanced with a little drizzle of honey, too. Either sweet or savory, like the recipe below, serve this camembert BBQ recipe with dippers like:
- slices of baguette
- bread sticks
In fact, take all these suggestions and make a beautiful charcuterie board with the grilled camembert as the center piece!
Make It a Side Dish
This camembert BBQ recipe would also make a delicious side dish for soup. You can prepare it on the grill while your soup is cooking. Try it with these soups:
- 8 oz. camembert round
- 2-3 sprigs fresh rosemary
- 1/4 cup pecan pieces
- 1 small baguette
- Preheat the grill to 350 degrees F.
- To prepare the camembert, take it out of the box and remove and wrapping. Place the camembert back in the box, leaving the lid off.
- With a sharp knife, score the top of the camembert in a cross-hatch pattern.
- Tuck a short sprig or two of fresh rosemary into the slices on the top. Add some loose rosemary leaves and the pecans on top.
- Place the camembert, still in its box, in the middle of a large square of foil.
- Bring the edges of the foil together and crimp, forming a tent over the camembert.
- Place on the middle rack of the preheated grill and bake for 15 to 20 minutes.
- While the camembert is baking on the grill, cut the baguette into 1/2 inch slices.
- OPTIONAL: In the last five minutes of baking, place baguette slices on the top rack of the grill to warm.
- Remove the camembert and bread from the grill. Carefully open the foil and remove the camembert in its box to a serving plate or platter.
- Serve with warm baguette slices or any accompaniments of your choosing.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 436Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 41mgSodium 965mgCarbohydrates 43gFiber 2gSugar 4gProtein 21g
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