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Baked smoked garlic cheese with pesto toasts recipe

Baked smoked garlic cheese with pesto toasts recipe

2 ratings

There's no better starter or indulgent snack than this oozing, cheesy dip. Smoky Camembert pairs perfectly with fresh pesto and crunchy ciabatta. Get stuck in! See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 496 calories / serving


  • Tesco Finest Camembert d'Isigny Sainte Mère 250g
  • Tesco Finest Oak Smoked Garlic
  • Tesco Finest Olive Ciabatta 270g
  • Tesco Finest Basil Pesto 130g

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    13g 65%
  • Sugars

    4g 4%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 27.3g Protein 21.3g Fibre 3.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unwrap a Tesco Finest Camembert d’Isigny Sainte Mere and put the cheese back in the box; discard the lid. Place on a baking tray and use a small, sharp knife to cut a small cross on top (about 1cm deep) and make 8 small incisions around the cross.
  2. Finely slice 1 clove from a Tesco Finest oak smoked garlic bulb and poke the slices into the cross and incisions. Sprinkle over the leaves from 1 thyme sprig, drizzle with 2 tsp olive oil and season with black pepper. Wrap loosely in foil and bake for 10 mins. Meanwhile, cut a Tesco Finest olive ciabatta into 2cm slices and place on a baking tray.
  3. Remove the foil from the cheese and return to the top shelf of the oven. Put the ciabatta on the shelf below and bake for 10-12 mins until the cheese is oozy and the ciabatta is lightly toasted. Cut a garlic clove in half and rub the cut side over the ciabatta. Transfer the cheese and toast to a serving board. Spread the toast with Tesco Finest basil pesto, then serve with the cheese to dip in.

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