Grilled Camembert with Roasted Garlic & Caper Mayo
Grilled Camembert with roasted garlic and caper mayo offers a different take on the familiar combination of grilled cheese and cranberry sauce.
Cranberries work beautifully with grilled Camembert. But we all know that combination.
This version takes a different direction.
Creamy grilled cheese. Sweet roasted garlic. Salty capers. Fresh lemon. Buttered potatoes and a crisp green salad.
Roasting transforms garlic, softening its sharpness and bringing out its natural sweetness. Combined with capers, lemon and mayonnaise, it creates a rich yet balanced sauce that contrasts beautifully with the warm, creamy cheese.
The result is a simple vegetarian main course with a modern European bistro feel – and this time, there is no need for cranberry sauce.
Why this recipe works
• grilled Camembert develops a warm, creamy centre
• roasted garlic adds mellow sweetness and depth
• capers provide saltiness and acidity
• lemon balances the richness of the cheese and mayonnaise
• buttered potatoes provide a simple, comforting side
• fresh salad adds crunch and freshness
The result combines creaminess, saltiness, gentle acidity and freshness without relying on the traditional sweet cranberry pairing.
Ingredients
Grilled Camembert
• 2 small Camembert cheeses
• 1 tbsp olive oil
• freshly ground black pepper
• ½ tsp sweet or smoked paprika
• fresh or dried thyme or rosemary
Roasted Garlic & Caper Mayo
• 4 tbsp good-quality mayonnaise
• 1 small head of garlic
• 1–1½ tbsp capers
• 1 tsp caper brine
• 1 tsp Dijon mustard
• 1–2 tsp fresh lemon juice
• 1 tsp olive oil
• freshly ground black pepper
• chopped chives or parsley – optional
Buttered Potatoes
• 500–600 g potatoes
• 30 g butter
• salt
• fresh parsley
Fresh Salad
• 100–150 g mixed salad leaves
• ½ cucumber
• 1 tomato or a handful of cherry tomatoes
• ½ red bell pepper
• 1 tbsp olive oil
• 1 tsp lemon juice or wine vinegar
• salt and freshly ground black pepper
Method
1. Roast the garlic
Slice the top off the head of garlic, exposing the tops of the cloves.
Drizzle with olive oil, wrap in foil and roast at 190°C / 375°F for 35–45 minutes, until completely soft and lightly caramelised.
Allow to cool slightly, then squeeze the roasted cloves from their skins.
2. Make the roasted garlic & caper mayo
Mash the roasted garlic into a smooth paste.
Finely chop the capers and combine them with the mayonnaise, roasted garlic, Dijon mustard, lemon juice and caper brine.
Season with freshly ground black pepper and, if desired, add finely chopped chives or parsley.
Refrigerate for at least 15 minutes to allow the flavours to develop.
Taste before adding any salt – the capers and their brine already provide plenty.
3. Cook the potatoes
Peel the potatoes, cut them into large pieces and cook in salted water until tender.
Drain well and toss while still hot with butter and freshly chopped parsley.
Keep them simple. Their job is to complement the rich cheese and punchy sauce rather than compete with them.
4. Prepare the salad
Combine the salad leaves with sliced cucumber, tomato and red pepper.
Just before serving, dress with olive oil and lemon juice or wine vinegar. Season lightly with salt and black pepper.
5. Grill the Camembert
Remove the Camembert from the refrigerator about 15–20 minutes before cooking.
Brush lightly with olive oil and season with black pepper, paprika and thyme or rosemary.
Grill on a hot barbecue or grill pan for approximately 3–4 minutes per side.
The outside should be nicely grilled while the centre becomes warm and creamy without the cheese splitting open.
6. Serve
Place the grilled Camembert on the plate alongside the warm buttered potatoes and fresh salad.
Spoon the roasted garlic and caper mayo beside the cheese, allowing a little of the sauce to run over its edge.
This keeps the grilled surface visible while making the sauce – the defining element of this recipe – part of every bite.
TGCC Tip
Roasted garlic is the secret to this sauce.
Don’t be tempted to replace it with raw garlic. Slow roasting removes its sharp edge and transforms it into something soft, mellow and almost caramel-like – a perfect partner for salty capers.
For extra texture, pat a few capers dry and briefly fry them in olive oil until slightly crisp. Scatter them over the grilled Camembert just before serving.
Serving
Serve the grilled Camembert immediately while the centre is still hot and creamy.
The buttered potatoes soak up the roasted garlic and caper mayo, while the fresh salad balances the richness of both the cheese and sauce.
Wine pairing
• Dry Riesling
• Grüner Veltliner
• Sauvignon Blanc
• Brut Crémant or sparkling wine
Non-alcoholic: sparkling mineral water with lemon or a dry apple juice/cider-style drink.
Recipe details
• Course: main course / vegetarian
• Cuisine: modern European / bistro
• Prep time: 15 minutes
• Garlic roasting: 35–45 minutes
• Cooking time: approximately 20 minutes
• Servings: 2
