baked camembert

Our baked camembert toppings post looks at the tastiest toppings that can be added to this baked and deliciously molten cheese!

Baked Camembert

camembert cheese

thyme

g sliced almonds

g cranberries

Cointreau

Preheat the oven to 180°CFan/200°C.

Remove the waxed wrapping from the Camembert cheese and place the cheese back into the wooden container.

Using a sharp knife, score the top of the cheese in a criss cross pattern to allow any steam to escape whilst the cheese while baking.

Add the thyme sprigs, sliced almonds and dried cranberries to the top, pushing the toppings into the cheese through the sliced top.

Gently pour the Cointreau over the top, slowly to allow it to absorb into the cheese.

Place the cheese in its wooden packaging onto a baking tray and bake in the preheated oven for 20 minutes.

After 20 minutes, check the top with a knife, you want it to be soft and gooey. If not, allow an additional 5-10 minutes.

Remove the cheese from the oven, place on a cheeseboard and serve with some crusty bread, biscuits and fresh fruits.

Glazed with swirls of honey and seasoned with aromatic rosemary and garlic, this simple Air Fryer Baked Camembert comes together in about ten minutes. 

Air Fryer Baked Camembert

camembert wheel

olive oil

honey

rosemary

garlic

red chili flakes

Serving

Crackers

Toasted bread

Preheat your air fryer to 350F.

Unwrap Camembert from its packaging. Place it back into its wooden box.

Score the top in a crosshatch pattern and drizzle it with honey and olive oil. Top with garlic and leaves of the rosemary sprig, and sprinkle with red chili flakes.

Place it into the air fryer basket and cook for 7-9 minutes or until it's melted and gooey.

Serve with toasted bread or crackers.

Enjoy!

Cheesy, gooey perfection! The air fryer made it so easy, and I served it with some crusty bread. It was gone in minutes!

Gooey honey baked camembert, the perfect party food

Baked camembert with honey and cranberries

camembert

tbsp honey

pecans

dried cranberries

butter

Heat an oven to 160 C / 325 F.

Using a sharp knife, score the top of the camembert in a criss-cross pattern and scatter the thyme over the top. Bake for 20 minutes.

To make the candied pecans, heat the butter in a skillet, toss in the pecans, and then drizzle over the honey. Once the pecans are coated, transfer them to an oven tray and bake on the shelf below the cheese for 5 minutes, being careful that they do not burn.

Serve the camembert on a wooden board with the pecans and dried cranberries.

Perfect party food for my birthday dinner, we got through this in minutes

A decadent party food idea! Camembert baked in bread with rosemary and served with crunchy garlic butter croutons and drizzled in honey

Baked camembert in Bread

Camembert cheese

bread bowl

tbsp rosemary

tbsp butter

Preheat the oven to 350 F / 175 C

Using a bread knife, carefully slice the top third off the loaf of bread. 

Taking a smaller knife, cut the middle out of the base of the bread to create a space big enough for the camembert cheese. Use your hands to tear it out underneath. Set it to one side. Alternatively, you can tear it out, you will just end up with uneven garlic butter croutons rather than cubes which is not the end of the world at all.

Lower the camembert into the bread basket and scatter over the rosemary sprigs. Season with salt and pepper, and place the &#39;lid&#39; back on the bread. 

Place the camembert in bread on an oven tray and bake for 20-25 minutes.

Meanwhile, cut the inner piece of bread into small cubes. 

Crush garlic cloves by sprinkling them with coarse salt and using the back of a spoon to mush them up into a paste. 

Melt butter in a frying pan on medium heat and add the bread and garlic at the same time. This is to avoid the garlic burning before the bread is crispy. 

Once the garlic butter croutons are browned on each side, remove them to a plate covered in a paper towel.

Remove the baked camembert from the oven and take off the lid. Check it&#39;s melted by poking a knife into it. 

Arrange the croutons on top of the camembert in bread and then drizzle over the honey.

Dig into the baked camembert in bread with a fork, your hands, or anything you have nearby. 

Omg I’m drooling! I may be gluten free but I can spot a gem miles away! This so reminds me of things I used to be able to have I hope people find joy like I did in this recipe.

This recipe is a cheese lover's dream. Paired with the bread, this is my ultimate appetizer!

This delicious appetizer just made my menu for New Years Eve!

This is the perfect appetizer! The honey and garlic butter croutons were the topping on the cake. So delicious!

Trying your recipe has made my day sooo much better. thank you so much for this!

https://www.youtube.com/watch?v=MyU0l9NuynM

Looking for easy appetizer ideas? This Camembert baked in bread and served with garlic butter croutons is DELICIOUS. Camembert with honey is a delicious flavour combination and the bread basket and croutons give it some crunch! It's perfect if you're looking for party food ideas and is always hugely popular with guests. 

For the full breakdown and more easy recipes visit:

https://rosannaetc.com/post/baked-camembert-with-honey-and-garlic-butter-croutons/

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https://www.instagram.com/rosannaetc/

Baked Camembert with honey and garlic butter croutons

Try a twist on a classic Christmas party starter by adding pickled walnuts and pears to baked camembert. They add welcome sweetness and texture

Pickled walnut & pear baked camembert

baking camembert

walnut

ripe pear

bread

Bake the camembert following pack instructions (or for about 25-30 mins at 190C/170C fan/ gas 5). Combine the walnuts and pears with a small pinch of salt.

After 15 mins, remove the cheese from the oven, top with the nuts and pears, then bake for another 15 mins. Serve with crusty bread.

For the perfect appetiser for entertaining, or simply a light meal, these deliciously soft and fluffy bread rolls with baked Camembert are sure to be a hit with your friends and family! Recipe with step-by-step photos.

Baked Camembert Bread Rolls

500 g white bread flour

salt

g caster sugar ((superfine sugar))

g instant dried yeast (see Kitchen Notes)

300 ml milk (warmed

g unsalted butter (softened)

ml milk

sea salt

thyme leaves

dry white wine (optional)

thyme (or parsley, finely chopped)

cornichons

plate of cold cuts (such as salami, mortadella, ham, proscuitto)

Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer, fitted with a dough hook.

Lightly mix the ingredients together.

With the speed on low, slowly add the warmed milk.

Keep mixing on low speed until the ingredients come together into a sticky dough.

Add the butter, about a tablespoon at a time, waiting for it to be completely incorporated before adding the next tablespoon.

Once all of the dough ingredients have been added, mix the dough on a low-medium speed for about 15-20 minutes, or until you have a soft and smooth ball of dough. When you poke the dough gently, it should bounce back immediately.

Lightly oil a large bowl.

Place the dough into the bowl, and cover with some plastic wrap or a reusable bowl cover.

Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

To Make the Dough

Remove the dough gently from the bowl.

Weigh the dough and divide this number by 9 to get the weight for each bun.

Divide the dough into 9 equal portions.

To Portion the Bread Rolls

Line a large baking tray with baking paper.

Place a small ramekin on the tray. The ramekin should be big enough to fit the Camembert.

Roll each piece of dough into a smooth ball by pulling the edges together to form a ball, pinch the edges together, and roll gently until you have a smooth ball.

Gently roll each ball of dough into a slightly oval shape.

Place shaped dough onto the lined baking tray, around the ramekin. Place the buns somewhat close together so that they will touch each other after the second proofing.

Place the tray of buns somewhere warm for about 30 minutes to puff up slightly. As they rise, the buns will touch each other and resemble petals on a flower.

To Shape the Bread Rolls

Preheat the oven to 220°C/390°F (without fan).

Brush the bread rolls with some milk.

Sprinkle the bread rolls with some coarse sea salt (optional).

Bake the bread rolls for 10 minutes.

Reduce the oven temperature to 180°C/356°F (without fan).

Remove any packaging from the Camembert cheese, and place the Camembert into the ramekin.

Use a small knife to cut a cross on top of the Camembert cheese.

If using wine, drizzle the white wine on top of the cheese.

Continue baking the bread rolls, together with the Camembert cheese, for another 10-15 minutes. If the bread rolls are browning too quickly, cover them loosely with a sheet of aluminium foil for the remainder of the baking time.

The bread rolls are cooked if an internal thermometer reads 85°C/185°F.

To test if the Camembert has been baked for long enough, simply pierce the top layer to see if it is melty and gooey underneath.

Garnish with fresh herbs before serving.

Serve immediately.

To Bake

I just made your bread roll wreath (without the baked camembert) and it looked stunning! The bread rolls also tasted absolutely delicious, very soft and tender, excellent warm from the oven. I will definitely be making this again and again!

These Baked Camembert Bread Rolls are like a culinary masterpiece, a delightful fusion of simplicity and sophistication! The warm, oozing Camembert nestled in the heart of those beautifully shaped bread rolls is a visual and gastronomic delight.
I can almost smell the irresistible aroma of freshly baked bread mingling with the richness of melted Camembert. Kudos to you for elevating the art of entertaining with this delightful culinary creation! ???????????? #BakedCamembert #BreadRolls #CheeseDelight

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Top Tags

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The most viewed baked camembert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine