Baked Camembert
A whole wheel of Camembert baked until the middle turns to hot, oozing cheese, scented with thyme and a drizzle of honey, walnuts on top for crunch. It is an absolute showstopper, effortless to prepare yet irresistibly indulgent!
Ingredients
Equipment
- 1 knife
Instructions
1. Prepare the oven and cheese
- Heat the oven to 190°C (170°C fan). Remove any plastic wrapping from the Camembert. Keep it in its wooden box if it's oven-safe (stapled, not glued or card); otherwise put it in a small ovenproof dish.
2. Score and flavour the cheese
- With a sharp knife, cut a shallow criss-cross grid into the top rind, cutting through but not removing it. Press small sprigs of thyme and rosemary into the cuts.
3. Add nuts, honey and pepper
- Scatter the walnuts over the top. Drizzle the honey evenly across the surface and add a good grind of black pepper.
4. Bake the Camembert
- Place on a baking tray and bake in the centre of the oven for 15 to 20 minutes, until molten and runny inside but with the rind intact.
5. Serve immediately
- Rest for a minute, then serve warm with crusty bread, crackers, or slices of apple or pear for dipping. Don't let it sit, it firms up as it cools.
Notes
- Check the box is oven-safe first. Stapled wooden boxes are fine; glued or cardboard ones aren't. Use a dish if unsure.
- A ripe Camembert melts best. An underripe one won't give you that runny centre.
- Swap the nuts: almonds or hazelnuts work as well as walnuts. Toast them for more flavour.
- Herbs are flexible. Thyme and rosemary can be swapped or combined with what you've got.
- Leftovers are good stirred into mashed potato or spread on toast the next day.