Baked Camembert Recipe

Prepare oven and cheese

Preheat oven to 180°C (350°F). Remove Camembert from outer packaging but keep in its round wooden box if provided and safe for oven use (discard any paper label). If no wooden box, place cheese in a small ovenproof dish.

Score and season

Using a sharp knife, score a shallow cross or several shallow slits into the top rind of the Camembert (do not cut through to the bottom). Push thin slices of the 2 garlic cloves into the slits. Tuck small pieces of rosemary leaves into a few slits as well.

Add honey and oil

Drizzle 2 tablespoons honey over the top of the cheese and brush the exposed rind lightly with 1 teaspoon olive oil. Grind 1 teaspoon black pepper over the top.

Bake

Place the Camembert (in its box or dish) on a baking tray and bake in the preheated oven for 12–18 minutes, until the cheese is visibly softened and beginning to ooze but the rind still holds shape. Check at 12 minutes and bake longer if needed.

Finish

If you like, add a final small drizzle (about 1/2 tbs) of honey and a few small rosemary leaves just before serving. Let rest 1–2 minutes; serve warm so cheese is gooey.

Sweat onions

Heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and 1 teaspoon salt. Cook gently, stirring every few minutes, for 12–15 minutes until onions are soft and starting to brown at the edges.

Caramelise

Increase heat slightly to medium and add 1 tablespoon brown sugar. Continue to cook, stirring frequently, for another 5–8 minutes until the onions are deep golden-brown and sticky. Add 2 tablespoons water if they begin to stick too much.

Deglaze and finish

Stir in 2 tablespoons red wine vinegar and 1 teaspoon wholegrain mustard (optional). Cook for 1–2 minutes until the liquid reduces and coats the onions. Taste and adjust seasoning with 1 teaspoon black pepper and more salt if needed. Remove from heat and let cool slightly; chutney can be made ahead and reheated briefly before serving.

Prepare bread

Slice the baguette and optionally brush with a little olive oil. Toast in the oven at 180°C (350°F) for 5–7 minutes until crisp and lightly golden, or serve fresh if preferred.

Dress salad

In a small bowl toss 2 cups mixed salad leaves with 1 teaspoon lemon juice, 1 teaspoon extra virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep chilled until serving.

Plate and serve

Place the baked Camembert in the center of a serving board. Spoon caramelised onion chutney into a small bowl and place beside the cheese. Arrange toasted bread slices and dressed salad leaves around the cheese as garnish. Provide small knives and spoons so guests can break the rind and scoop out gooey cheese, topping with chutney and an extra drizzle of honey if desired.