Camembert Cob Loaf

5 from 5 votes

Camembert Cob Loaf is a warm oven baked cob loaf with cheese and fresh herbs. Quick, easy, party starter, melty cheese, cranberry sauce.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Western

Keyword: camembert cob loaf

Servings:

Calories: 261kcal

Author: Adrianne

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.

Nutrition