Baked camembert melts to a thick rich creamy consistency, perfect for dipping. It makes a delicious light meal, great with drinks, and perfect for sharing.
With holidays fast approaching this baked camembert recipe is great to have to hand if you need to rustle up something quick and delicious. It makes a great starter dip for Thanksgiving, perfect to share with family while waiting for the turkey to cook, or just to satisfy those Christmas day munchies.
Camembert is a wonderful soft cheese made from cow’s milk from Normandy, France, sold in small wheels, and packaged in boxes made of poplar wood.
The cheese has a white rind and soft interior, with an intense earthy nutty flavour and rich creamy texture. Camembert is wonderful straight from the box, but after baking it becomes a totally indulgent dip!
This recipe could also be made using Brie, a milder soft cheese with similar creamy texture. Brie is generally sold in wedges so would need to wrap the cheese in parchment paper and then baking foil before baking.
Cheese and honey
We love to bake camembert till it is warm, melted and runny, delicately flavoured with thyme and honey.
Cheese and honey is a classic combination dating as far back at Roman times. More recently, it has become so fashionable it is often served as a gourmet appetizer in many restaurants.
Use a monofloral honey such as Acacia or Chestnut to drizzle over the camembert.
Serve with some warm crusty bread for dunking – it is simply heavenly!
Preparing the cheese
Baked camembert is very easy to prepare. You will need to select one that comes in a wooden box.
The cheese is baked in its box to maintain shape and to prevent loss of moisture. It is totally mess free (well, the cooking part anyway!), and don’t worry, the box should withstand heat at these temperatures.
Take the cheese out of the box and remove all plastic wrapping. Then using a sharp knife, score the top of the cheese in a criss-cross pattern. Drizzle honey over the top and add fresh (or dried) thyme. You could also add a small smashed clove of garlic at this point.
Put the cheese back in the box and close the lid. Place on a baking sheet and bake on the middle shelf of the oven for 15 minutes.
Once the cheese has finished baking, remove the lid of the box and garnish the cheese with a little finishing salt (to taste) and some freshly ground pepper.
This recipe also works on a BBQ grill: Wrap the cheese in parchment paper and then in baking foil and seal well. Then place on the grill away from direct heat for around 10 minutes.
After baking, keep the baked camembert in its box and remove the lid. Serve straight away with sliced baguette, apple or pear slices, figs, breadsticks, or vegetable sticks (carrots, celery, cucumber).
You could also add chopped pecans or walnuts for slight crunch.
In the rather unlikely case you have any leftover, cover with the original wax paper or some plastic wrap and put the lid back on. It will keep in the fridge for a couple of days. Then reheat the same way in the oven.
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Baked Camembert With Honey And Thyme
- 250 grams camembert (9 oz) packed in wooden box
- 1 tablespoon honey Acacia (you may wish to add more)
- a pinch dried thyme or a sprig of fresh
- 1 clove garlic smashed (optional)
- ¼ teaspoon sea salt Kosher/Maldon
- black pepper freshly ground
- slices of warm crusty bread
- apple or pear slices or figs
- roasted pecans chopped
- Preheat oven to 200℃/180℃ Fan/350℉.
- Remove the cheese from the box and take off the plastic wrapping. Use a sharp knife to score the top of the cheese in a criss cross pattern.
- Drizzle honey over the top and sprinkle with the thyme. You could add a small smashed clove of garlic over the cheese at this point. Put the cheese back in the box and place on a small baking tray on the middle shelf and bake for 15 minutes.
- Take the cheese out of the oven and remove the lid. Season the cheese with a little finishing salt (to taste) and some freshly ground black pepper. Serve with a sliced baguette, apple or pear slices, figs, or breadsticks and some chopped pecans (optional).
- Select a camembert that comes in a wooden box and remove the plastic wrapping.
- Using a sharp knife score the top of the cheese rind in a criss-cross pattern.
- Drizzle with some honey such as Acacia or Chestnut and sprinkle the thyme.
- Use one sprig of fresh thyme, or just a pinch if using dried, as it has a stronger flavour.
- Adding a small smashed clove of garlic is optional.
- Put the cheese back in the box and close the lid, then place on a baking sheet on the middle shelf of the oven. This will make it easy to remove from the oven and catch any spills should the cheese ooze out.
- T0 BBQ, wrap the cheese in parchment paper and then in baking foil and place on the grill (away from direct heat) for around 10 minutes.
- Season with finishing salt (optional) and freshly ground black pepper.
- Serve with thickly sliced baguette, apple and pear wedges, figs, breadsticks or vegetable sticks.
- Sprinkle over some chopped pecans or walnuts for extra texture (optional).
- Wrap any leftovers in wax paper or plastic wrap and keep in the fridge. Use within a couple of days. Reheat before serving.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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