Baked Camembert Recipe with Dukkah of Nuts, Cranberries and Honey

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, dip, snack, finger food

Cuisine: French

Calories: 1139kcal

Author: Lara Dunston

Ingredients

1 camembert whole, in a stapled box
3 tbsp dukkah see ‘festive dukkah’ recipe
¼ cup honey
6 rosemary sprigs
To serve: crackers cheese sticks, croutons

Instructions

Heat the oven to 200°C.
Remove the whole camembert from its box, unwrap the cheese, discard the wrapping, and return the camembert to the box.
Place the box of camembert onto a foil-lined baking tray.
Use a knife to score the top of the camembert, cutting through the rind to the creamy cheese inside in a cross-hatch pattern.
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, and the creamy interior has melted and is gooey, and is bubbling up and beginning to leak out the sides.
Remove the tray from the oven and transfer the camembert to a serving plate, spoon a few tablespoons of homemade dukkah on top, drizzle with honey, garnish with rosemary sprigs, and serve with crusty sourdough, croutons, cheese sticks, and/or crackers.

Nutrition