Name: Baked Camembert Recipe with Dukkah of Nuts, Cranberries and Honey
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 camembert (whole, in a stapled box); 3 tbsp dukkah (see ‘festive dukkah’ recipe); 1/4 cup honey; 6 rosemary sprigs; To serve: crackers (cheese sticks, croutons)

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This baked camembert recipe makes a creamy warmed camembert traditionally baked in its case in just fifteen minutes until hot and deliciously gooey. Once done, sprinkle with a homemade dukkah of nuts such as cashews, walnuts and macadamias, spices such as cinnamon, nutmeg and cloves, and dried fruit such as cranberries and currants. Drizzle with honey, garnish with rosemary, and serve with croutons, cheese sticks and crackers.

If you made our festive dukkah recipe for a seasonal twist to the traditional Middle Eastern nut, seed and spice blend, then try this baked camembert recipe, as that’s what’s sprinkled on top of this warm, creamy camembert. Our festive dukkah takes just 15 minutes, as does this gloriously gooey hot camembert, so you can have this heavenly French cheese on the table in half an hour or less.

You could make this baked camembert recipe for a New Years Eve spread. Serve it as a starter or as a cheese course at the end of a meal with crunchy pita chips, cheese straws, homemade croutons, crusty sourdough or crackers. You could make it the highlight of a cheese and charcuterie grazing board, although it’s best served as soon as you slide it out of the oven and eaten while hot. Perfect with a glass of Spanish cava or an Aussie sparkling wine.

If you’re visiting family and friends over the holidays, or looking for a small ‘thank you’ for a thoughtful neighbour, box up a jar of festive dukkah, a round of French camembert (or good Australian camembert), and a good quality aromatic honey and you’ve got the easiest homemade edible gift ever. Don’t forget to share this recipe on a card :)

And if you’re still entertaining over the Christmas-New Year period, do check out our ideas for Christmas leftovers, recipes for dips for crackers and crudités and festive cocktail recipes, browse our recipe archives, which are brimming with many hundreds of recipes we’ve cooked, created and collected from around the world, or take a look at our recipes to cook in December.

Now before I tell you about this baked camembert recipe, I have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo. You could buy a handcrafted KROK, the best mortar and pestle ever; book a cooking class or meal with locals on EatWith; or buy something on Amazon, such as a cookbook for culinary travellers or classic cookbook for serious cooks.

Looking for more cooking inspiration? We’ve got thousands of recipes in our archives from around the world from places we’ve lived, worked, travelled, and loved. And note that you can save your favourites in a private account by clicking on the heart on the right of posts. Now let me tell you more about this baked camembert recipe.

Baked Camembert Recipe with Dukkah of Nuts and Dried Fruit Drizzled with Honey

Our baked camembert recipe will make you a classic French dish of warm creamy camembert that’s baked in its case in just fifteen minutes or so until it’s hot and oozing out of its box. It makes a fantastic snack or starter, a lovely final cheese course instead of dessert, or you can present it as the centrepiece of your cheese and charcuterie grazing board.

We ate a lot of deep-fried crumbed camembert with warm cranberry sauce in the Eighties, so much so it must have been oozing out of my skin. I worked at parliament house in Sydney by day and went to university at night, and one of the perks of the job was access to a very affordable yet elegant staff restaurant.

My dear friend Trent and I must have lunched at the restaurant as often as most people frequented their work cafeteria or sandwich shop. Those were the days when nobody flinched at drinking wine with lunch, then going back to the office to work. We often had the deep-fried camembert as a starter, with a glass of chardonnay, but these days I prefer baked camembert. Although I’m now tempted to try a crumbed camembert in the air fryer…

What I love about this baked camembert recipe is that it’s just so easy: heat the oven, remove the whole camembert wheel from the box, unwrap it, return it to the box, score the top of the cheese, and slide it into the oven. Too easy. Once you see the top of the camembert starting to colour and the creamy cheese bubbling away, it’s done.

After sliding the camembert out of the oven, you’ll sprinkle it with our ‘festive dukkah’ of nuts such as cashews, walnuts and macadamias, Christmassy spices such as cinnamon, nutmeg and cloves, and dried fruit such as cranberries and currants. Drizzle with honey, garnish with rosemary sprigs, and serve it with croutons, cheese sticks and crackers.

Just a few tips to making this recipe for baked camembert topped with toasted nuts and dried fruit.

Tips to Making this Baked Camembert Recipe

I only have a few tips to making this baked camembert recipe, as it couldn’t be easier.

Ingredients

This baked camembert recipe calls for just a handful of ingredients, starting with the camembert.

Camembert

Use a French camembert that comes in a box. When you buy it make sure the box is stapled together and not glued together. Important!

Also make sure to remove the wrapping around the camembert and return to the cheese to its box. Also very important, especially if it’s plastic wrapping.

If you can’t find a camembert in a box, you could bake the cheese in an oven-proof ceramic dish or ramekin. I use the smaller size camemberts and do this for a sweet and savoury dessert camembert, which I’ll also share.

Dukkah

I created this festive dukkah recipe especially for this baked camembert recipe, but you could certainly use a more traditional dukkah, like our classic Middle Eastern nut, seed and spice blend. Or use a store-bought dukkah, which are sold at the major supermarkets here in Australia.

Honey

A really good quality, aromatic forest honey is wonderful with this baked camembert, but whatever plain old honey you have in the fridge or pantry will be just fine. Maple syrup and golden syrup will also work.

Step-By-Step Process

This baked camembert recipe is quick and easy and takes no more than 15 minutes or so to make, but here’s a quick overview of the process. Or you can scroll straight to the recipe.

Before you start, preheat the oven to 200°C so it’s nice and hot. Take the whole camembert out of its box, unwrap the cheese, discard that wrapping, and return the round of camembert to the box.

Place the box of camembert at the centre of a foil-lined baking tray. Then use a knife to score the top of the camembert, cutting through the rind to the creamy cheese inside in a cross-hatch pattern.

Once you’re done, slide the tray with camembert onto the top shelf of the oven and bake for 15 minutes or so until the top of the camembert is starting to colour, you can see that the creamy interior has melted and is gooey, and the cheese is bubbling up and beginning to leak out the sides.

Remove the tray from the oven and transfer the camembert to a serving plate, and spoon a few tablespoons of our festive dukkah on top of the cheese, drizzle with honey, garnish with rosemary sprigs, and serve with crusty sourdough bread, crunchy homemade croutons, crispy pita chips, savoury cheese sticks or sourdough crackers. And a lovely bottle of Champagne, Spanish cava or sparkling wine. Enjoy!