Baked Camembert with Spicy Honey, Nuts and Croutons
An incredibly simple yet truly impressive appetiser. After baking, the cheese stays firm outside and turns into a tender creamy centre; toasted nuts add crunch, aromatic croutons scoop up the melted cheese, and spicy honey creates a bright balance of sweetness, light piquancy and rich cheesy flavour. Perfect for an evening with friends, a cheese board or a cosy dinner.
Preparation
- 1
Heat the oven to 200°C and prepare a small ovenproof dish for the cheese and a tray for the croutons.
- 2
Remove the packaging; if the camembert is in a wooden box, check it's oven-safe or move the cheese to a ceramic dish. Score a few shallow diamond cuts on top.
- 3
Roughly chop the nuts and place over the cheese; optionally add thyme or rosemary.
- 4
Cut the baguette into slices or cubes, put on the tray, drizzle with oil and toss with salt, pepper and dried garlic.
- 5
Bake the camembert and baguette ~10–15 minutes: croutons should be golden and crisp, and the cheese soft inside but holding shape (check croutons at 8–10 minutes).
- 6
Gently press the centre with a spoon — if soft and springy, it's done; don't overbake or the rind bursts.
- 7
Take out the camembert and immediately drizzle generously with spicy honey so some goes into the cuts and mixes with the creamy centre.
- 8
Serve immediately with the warm croutons; tear the baguette, dip into the melted cheese and add more honey if you like.
Chef's tips
- —Don't remove the white rind — it helps the camembert keep its shape.
- —Make only shallow cuts, or the cheese leaks out.
- —Don't overbake — 10–15 minutes is usually enough.
- —Use a dish slightly larger than the wheel to catch the cheese if the rind cracks.
- —Watch the croutons separately — they may cook faster.
- —Add spicy honey and chopped nuts after the oven; serve immediately.
