A Baked Camembert Cob Loaf is a warm and satisfying cob loaf filled with cheese and fresh herbs. Look no further when seeking the perfect party starter which appeals to all ages and will disappear in minutes! This cheesy cob loaf has some traditional ingredients with highlights of soft and delightful camembert cheese. It's seriously AMAZING!!!
Recipes like the Spinach And Bacon Cob Loaf, No Mayo Spinach Artichoke Dip, French Onion Cob Loaf and the Bacon And Cheese Cob Loaf are each variations of the ever popular Aussie cob loaf.
The Baked Camembert Platter, Honey Baked Camembert and Baked Camembert with Cranberry Sauce embrace this melt in your mouth cheese.
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🤍 Camembert Cob Loaf Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about this cob loaf with camembert cheese recipe in the points below:
- Everyday ingredients: ok, well I admit that camembert is not so much an everyday food 😂. But most of the rest of the ingredients are. This camembert cob loaf uses a variety of cheeses and bakery bought bread so everything you need will be easy to get your hands on.
- Entertaining: the dips, the cheeses, the Grazing Platters, finger foods, its the party food that makes the party right. This dip is perfect to entertain with and a great way to get the party started.
- Vegetarian: it can be handy to have a vegetarian appetizer up your sleeve so that it can be consumed by a wide range of people. If we only serve meat based appetizers we may be excluding (accidently of course) those who prefer to stick to a meat free diet.
🥗 Camembert Cob Loaf Ingredients
The photo below is to show you everything you need to make the camembert baked cob loaf recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Thyme.
- Thyme leaves.
- Cranberry sauce.
- Sour cream: adds tang.
- Cheese blend: to make this cheesy cob loaf we want to use a variety of cheeses with bold and creamy tastes. This combination is that of parmesan cheese, pecorino romano and mozzarella cheese. These add bold cheese flavor which compliments the mild camembert taste.
- Cheddar cheese.
- Cream cheese: a common and traditional ingredient found in cob loaf recipes to give a thick and creamy texture to the dip.
- Camembert: we use 1 regular size camembert cheese wheel.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Camembert: if you want to use a wheel of brie in place of the camembert you can.
- Bread bowl with cheese: I know there is an appeal about cutting off the rind of a wheel of camembert, throwing it into the centre of a hollowed bread bowl and calling that a baked camembert cob loaf. I get it...and I did it for the Baked Brie Bread Bowl. BUT taking the time to make it into a dip with ALL the cheese, it is NEXT LEVEL AMAZING!!
- Cranberry sauce: or you can use your favorite jam or sticky relish in place of the cranberry sauce. Try apricot, strawberry or raspberry jam as alternatives.
- Thyme: if you are not a fresh herb and cheese fan you can omit the thyme.
👩🍳 How to Make A Baked Camembert Cob Loaf
To make the camembert cob loaf we start by preparing the bread bowl. To do this you will need a knife and chopping board.
🍳 Instructions
- Prepare the bread bowl (Photo 1)
- Chop the extra bread bits (Photo 2)
- Slice the camembert cheese (Photo 3)
- Add the filling ingredients (Photo 4)
Grab the cob loaf and place it in the centre of a chopping board. Next slice the top of the loaf off and set it to the side. Next cut a circle in the centre of the bread leaving a 2-3 cm border. Once done pull the fluffy white bread from the middle of the loaf and set it aside.
Next chop all of the extra bread bits as we will use these later as our dipping sticks.
Now slice the camembert cob loaf into small pieces like you see in the photos above. Then add the cream cheese, sour cream, cheddar cheese, parmesan cheese, chopped camembert cheese and thyme to a large mixing bowl.
- Stir to combine (Photo 5)
- Add the cranberry sauce (Photo 6)
- Transfer to bread bowl (Photo 7)
- Place on baking tray (Photo 8)
Next spoon the cranberry sauce into the hollowed bread bowl and use the back of the spoon to spread it across the base and up the inner sides of the cob loaf.
Then transfer the combined cheese filling into the cob loaf.
When ready place the cheese filled cob and extra bread bits onto a baking tray (I like to use a silicon mat) like you see in the photos above.
From there place the baking tray into the oven for 10 minutes. Once that initial cook time is up remove the baking tray and take the crispy bread bits off.
- Oven bake (Photo 9)
Then return the cob loaf to the oven for a further 30 minutes. This will ensure that the filling will melt, warm up and be ready to ooze once the dip is good to go.
When the cook time is up use oven mitts to remove the baking tray and set it on a heatproof surface. (You can test it is cooked through by inserting a skewer, pulling it back out and then feeling the temperature of the melted dip. It should be hot, return to oven and bake further if it isn't yet).
Then transfer the cooked cob loaf to a serving platter with the extra toasted bread bits.
🍽 Baked Camembert Serving Suggestions
When it comes to serving your camembert cob loaf, I like to use fresh thyme leaves to garnish the top. These also add additional pops of color and flavor to the dip.
From there it is really a matter of serving it up and letting everyone dive on in. The best things about cob loaves are that they can be torn, ripped apart and shared. Plus the added bonus of course is that there is plenty to go around.
👍 How to Guide
How To Store
Store leftover cob loaf in a sealed, air tight container in the fridge. These can be kept for 2-3 days and need to be reheated before being consumed.
How To Freeze
You can purchase the cob loaf in advance and freeze it to grab it out at a later date. This will save a trip to the bakery for fresh bread. Some people like to make a cob loaf in full, put it back in the bag and then pull it out and bake as necessary. I think doing so can have mixed results (especially with the sour cream and variety of cheese involved). So skip the urge to if you can.
How To Reheat
Place leftovers back onto an oven tray and heat in a moderate oven until warmed through. It is recommended to only reheat leftovers once.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Olive oil: basting the cut edges of the bread with olive oil as well as the extra bread bits is a great way to add a crispy golden crunch to the dip.
- Camembert cheese: if you live in a warm climate (Hello Sunny Queensland!), you might find it easier to put the camembert into the freezer for 5-10 minutes before slicing it. This way it will be firmer and easier to slice.
- Love bread bowl dips? Then you might also like the Air Fryer Cob Loaf or Pepper Jelly Cheese Dip.
🤓 Camembert Cob Loaf FAQ's
Using a combination of cream cheese, sour cream and cheddar cheese is the best combination to start with for most cob loaf recipes.
The shape. A cob loaf is a round style bread loaf. A loaf refers to a rectangular loaf of bread.
Either mayonnaise or Greek yogurt can be substituted for sour cream when making a cob loaf.
😍 More Easy Appetizer Recipes
Party starters can be as broad and interesting as your imagination! Having a few go to recipes with a variety of tastes, textures and flavor profiles is the sure fire way to get everyone talking. Here are some more ideas to try:
- Savoury options: Caramelised Onion Tarts, Caramelized Onion and Goat Cheese Bites, Slow Cooker Cheese And Bacon Bread.
- Finger food: Caramelized Onion and Goat Cheese Bites, Cheeseburger Sausage Rolls, Savoury Mince Pies.
- Appetizers with meat: Wagyu Meatballs, Cocktail Sausage Rolls, Tater Tot Cups.
- Brie Cheese Ideas: Caramelized Onion Brie, Brie Grilled Cheese, Brie Croissant, Microwave Brie, Cranberry Brie.
- More cob loaf recipes: Baked Brie Bread Bowl, French Onion Cob Loaf, Spinach Cob Loaf Dip.
- More cheese ideas: Goat Cheese Log, Goat Cheese Stuffed Dates, Brie Cranberry Tarts, Baked Brie With Red Pepper Jelly, Mini Croissant Sandwiches.
- Festive recipes: Slow Cooker Coke Ham, Fruit Mince Tarts, Fruit Mince, Tinned Fruit Crumble.
It is time to get our camembert cob loaf on my friend! You can also find all of my dips and spreads, Christmas recipes or appetizer recipes in the one spot.
Adrianne
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📖 Recipe
Camembert Cob Loaf
Ingredients
- 1 cob loaf Note 1
- 250 grams/8 oz cream cheese Note 2
- 300 grams/10.5 oz sour cream Note 3
- 2 cups cheese cheese
- 1 cup parmesan cheese Note 4
- ½ cup cranberry sauce Note 5
- 1 tablespoon fresh thyme leaves only, springs removed
To serve
- fresh thyme leaves only, springs removed
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Cob loaf: place the cob loaf in the middle of a chopping board. Then use a bread knife to slice the top off and set aside. Next cut a circle in the middle of the bread, leaving a 2-3cm or 1 inch border around the sides. Once done pull the fluffy bread out of the centre of the loaf and set aside.
- Bread bits: use a knife to slice the extra bread bits including the top of the cob into bits and pieces.
- Filling: add the cream cheese, sour cream, colby cheese and parmesan cheese blend to a large mixing bowl. Then add the chopped camembert cheese and fresh thyme. :Use a spatula to stir this mixture until it is consistently combined.
- Cranberry sauce: spoon the cranberry sauce into the base of the cob loaf then use the back of the spoon to spread it out in a layer and up the insides of the bread.
- Transfer: now use the spatula to transfer the combined filling into the hollowed bread bowl.
- Oven bake: place the camembert cob loaf in the middle of a baking tray on a silicon mat. Then place the extra bread bits on either side and use cooking oil to give this a quick spray. Next place the baking dish into the preheated oven on the middle shelf. Let the cob loaf bake for 10 minutes then remove, set it on a heatproof surface and use tongs to transfer the bread bits off. Then return the baking tray to the oven and cook for a further 30 minutes.
- To serve: once the cook time is up remove the baking dish, set it on a heatproof surface and then transfer the camembert cob loaf to a large serving plate. Arrange the toasted bread bits around the base and sprinkle fresh thyme leaves over the top.
Video
Notes
- Note 1 - Cob loaf: I find that you can purchase cob loaves both at your local grocery store and also bakery. I do find the bakery ones to be a slightly better quality. When getting it from the bakery if I am not using it on the same day I ask the staff to wrap it in a plastic bag (not a paper one) to keep it as fresh as I can for the next day).
- Note 2 - Cream cheese: this will be easiest to work with if you take it out of the fridge and let it come to room temperature. I also chop the one big block into smaller pieces to make combining it easier.
- Note 3 - Sour cream: or you can use the equivalent of Greek yogurt.
- Note 4 - Cranberry sauce: this is store bought cranberry sauce. You will find it in the supermarket aisle where the sauces, vinegars and condiments are. We want to spread it across the base and up the sides of the cob loaf for maximum flavor.
- Note 5 - Parmesan cheese: the key to this dip is using a wide variety of cheese flavors. So for the 2nd type of cheese I use a cheese blend. This contains 3 cheeses such as parmesan cheese, pecorino romano cheese and mozzarella. We want to add a bold sharp cheese in the mix which both the parmesan and pecorino cheeses achieve.
Rick says
Good.
Adrianne Jamieson says
Thanks Rick!
Melinda Garner says
Lovely dip! My family were very impressed with the flavours and the cranberry sauce was a nice suprise for them.
Adrianne Jamieson says
Thanks Melinda for the feedback 😊.