Oven Baked Camembert Recipe
With truffle honey - walnuts and rosemary - grilled bread
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Ingredients
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Baked Camembert
Truffle Honey & Walnuts
Grilled Bread
To Serve
Method
Baked Camembert
- 1
Prepare Oven
Preheat the oven to 180°C / 350°F (conventional). Position a rack in the middle of the oven.
- 2
Prepare Cheese
If the Camembert is in a wooden box, remove any outer paper but keep the cheese in the wooden round. If not in a box, place the Camembert in a small ovenproof dish (approximately 12 cm / 4.5 in). Using a sharp knife, score a shallow cross or a few slits across the top rind to help the cheese ooze when baked.
- 3
Season
Lightly sprinkle 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper over the scored top. Tuck the rosemary sprigs on top of and around the cheese. If using garlic, thinly slice the clove and insert a couple of slivers into the scored slits.
- 4
Bake
Place the prepared Camembert on a baking tray and bake in the preheated oven for 12–18 minutes, until the center is soft and just starting to ooze but the cheese still holds shape. Start checking at 12 minutes to avoid overcooking.
Truffle Honey & Walnuts
- 5
Toast Walnuts
While the cheese bakes, heat a small dry skillet over medium heat. Add the roughly chopped walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from the heat and transfer to a small bowl to cool slightly.
- 6
Finish Honey-Walnut Mix
Stir 2 tablespoons truffle honey into the warm toasted walnuts along with 1/2 tsp lemon zest (if using) and 1/8 tsp sea salt. Taste and adjust: the walnuts should be sweet with an earthy truffle note and a touch of salt to balance.
Grilled Bread
- 7
- 8
Assembly & Serve
- 9
Unmold & Drizzle
Remove the baked Camembert from the oven. If in a wooden box, place the box on a heatproof surface. Using a spoon, drizzle the truffle-honey walnut mixture evenly over the softened top of the cheese. If you like extra sheen and aroma, drizzle up to 1 tablespoon more truffle honey.
- 10
Garnish
Scatter the reserved fresh rosemary leaves over the top for color and aroma.
- 11
Serve
Serve immediately with the grilled bread for spreading and scooping. Provide a small knife or spreader. Leftover warmed cheese can be refrigerated and gently reheated later, but is best eaten right away while gooey.