Mini Baked Camembert Recipe

Cook cranberries

Combine cranberries, caster sugar and orange juice in a small saucepan over medium heat. Stir to dissolve sugar, then bring to a gentle simmer.

Simmer and reduce: Cook, stirring occasionally, until cranberries burst and sauce thickens, about 8–10 minutes. If you prefer a smoother sauce, mash with a spoon or use the back of a fork to break berries while cooking.

Finish and cool: Stir in orange zest, ground cinnamon and a pinch of salt. Taste and adjust sweetness if needed. Remove from heat and let cool to room temperature (sauce will thicken further).

Preheat and prepare: Preheat oven to 200°C / 390°F (fan 180°C). Line a baking tray with parchment paper or a silicone mat.

Prepare bacon: Cut each bacon slice in half lengthwise if very wide so pieces are long enough to wrap a breadstick in a single spiral. If slices are narrow, use whole slices.

Wrap breadsticks: Lay a breadstick at one end of a bacon piece and spiral the bacon around it, leaving a little breadstick showing at each end for a handle. Repeat for all breadsticks.

Season and glaze: Place wrapped breadsticks on the prepared tray. Sprinkle lightly with black pepper and, if using, brush or sprinkle brown sugar over bacon for a caramelized finish.

Bake: Bake in the preheated oven for 10–14 minutes, or until bacon is crisp and golden. Rotate the tray once halfway through baking for even coloring. Remove to a cooling rack for 2–3 minutes (they crisp up slightly as they rest).

Preheat oven and prepare cheese: Reduce oven temperature to 180°C / 355°F (fan 160°C). If using the same oven, you can roast at 180°C while breadsticks rest; otherwise preheat separately. Unwrap the Camembert and place in a small, ovenproof dish or the original wooden box (remove any paper).

Score and season: Using a sharp knife, score a criss-cross pattern on the top rind of the Camembert about 5 mm deep. Peel a little of the rind away where desired and rub the surface with the cut side of the garlic clove. Drizzle the olive oil over the top and tuck the rosemary sprig on top or into the cut. Grind black pepper over the cheese.

Bake until gooey: Place the dish on a baking tray and bake on the center shelf for 12–18 minutes, until the cheese is melted and just starting to bubble but the rind still holds its shape. Check at 12 minutes; baking time varies by oven and cheese size.

Rest and transfer: Remove from oven and let rest for 1–2 minutes. If the rosemary sprig was tucked in, remove it or leave for garnish. Serve the baked Camembert immediately with bacon-wrapped breadsticks, cranberry sauce and toasted sourdough or crackers for dipping.

Plate and garnish: Spoon a small bowl of cooled cranberry sauce onto the serving board. Arrange the baked Camembert in the center, place bacon-wrapped breadsticks around it and scatter toasted sourdough or crackers. Garnish with fresh thyme or extra rosemary.

Serving suggestion: Encourage guests to break open the top rind and dip breadsticks or toast into the gooey cheese, pairing bites with a little cranberry sauce for brightness.