This creamy and gooey baked Camembert served with honey and fig chutney will win your heart from the first dip. There is something deeply comforting in slowly immersing a piece of crispy baguette into the warm melting cheese! And the aromatic infusions together with a creative presentation make a lasting impression, be it a cozy family dinner or a centerpiece of a festive table.
A Brief Background on Camembert:
Camembert is a soft and creamy cheese that originates from Normandy region in France. It has become particularly popular in winter, especially around Christmas time, in the form of a liquid cheese dip. Camembert can be baked whole in its wooden box, which makes it a very simple process even for inexperienced cooks. It is a warm and cozy dish that the whole family will enjoy!
The Flavour Affair:
Camembert + Rosemary + Honey + Salt + Crushed Chilies + Fig Chutney
This selection of supporting ingredients helps elevate the cheese’s rich flavour profile with sweet and bitter notes and a hint of heat. Fig chutney is a great addition being both adequately sweet and slightly acidic. You can also use thyme instead of rosemary and add garlic for a deeper, nutty flavour.
Preparation Tips for Baked Camembert:
The most important thing is to pick the right type of Camembert for baking as there are instances when it fails to melt. To avoid that, choose naturally mature Camembert and take it out of the fridge 15 minutes before baking. In fact, you don’t have to worry too much about it because most deli counters in supermarkets nowadays sell Camembert specifically meant for baking. All you have to do is:
- Remove the paper;
- Return the cheese to its wooden box;
- Make cuts on the skin;
- Tuck in the aromatics.
Camembert needs around 25 minutes in the oven at 180C to reach a gooey, creamy perfection.
Enjoy your baked Camembert with crispy toasted baguette, runny honey and a fruity condiment such as this Fig Chutney with Warm Spices. You can also sprinkle on some chili flakes to add a touch of heat.
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Baked Camembert with Honey and Fig Chutney
Equipment
- 1 Roasting tray
- 1 cutting board for serving
Ingredients
- 250 g Camembert wheel
- 1 sprig fresh rosemary
- 1 french baguette
- a pinch of rock salt
- 1/2 tsp chili flakes optional
- raw honey and/or fruit preserves for serving
Instructions
- Take the cheese out of the fridge 15 minutes before cooking.
- Pre-heat the oven to 180C.
- Remove the cheese from paper packaging, return to the wooden box and make a cross cut in the middle.
- Tuck in a sprig of rosemary and season with salt and chili flakes, if using.
- Bake for 20-25 minutes on the middle rack.
- Pull the skin off and serve with toasted baguette, honey and/or fruit preserve.
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