Baked Camembert With Sun-Dried Tomatoes

Baked Camembert With Sun-Dried Tomatoes
 Con Poulos
Serves 8
preparation
5
minutes
cooking
20
minutes

Ingredients

1
8-ounce round of Camembert (sold in a wooden box)
1/4
cup
sun-dried tomatoes (packed in oil), drained and sliced
2
cloves garlic, sliced
1
tablespoon
fresh thyme leaves
1
tablespoon
olive oil
bread or crackers, for serving

Directions

  1. Heat oven to 375º F. Remove the Camembert from its paper or plastic wrapping, return it to the wooden box (discard the lid), and place on a baking sheet.
  2. Top with the sun-dried tomatoes, garlic, and thyme. Drizzle with the oil and bake until soft, 10 to 12 minutes. Serve immediately with the bread or crackers.
Kate Merker and Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 171
  • Fat 10 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 337 mg
  • Protein 8 g
  • Carbohydrate 13 g
  • Fiber 1 g
What does this mean? See Nutrition 101.