Cheesy, gooey, slightly spicy and ready in less than 20 minutes – Learn all the tips and tricks to make the best baked camembert.
If you're looking for easy happy hour food for your next dinner party, fancy but easy baked camembert is the answer!
If you are not familiar with Camembert, it's a French round cheese that is very similar to Brie but comes in a wooden box.
Baked Camembert is such a popular appetizer to share, whether you go to a fancy restaurant or to the local pub.
The good news is, you can totally make this delicacy at home, and it takes just 20 minutes.
I promise that with minimum effort, you’ll get a fancy appetizer to feed a large crowd.
Pair it with a French bottle of red wine or white wine, and you can't go wrong with it.
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DIFFERENCE BETWEEN CAMEMBERT AND BRIE
Both these kinds of cheese come from a similar recipe using cow’s milk.
The main difference between these two kinds of cheese is that Brie has added cream to it, making it slightly creamier and higher in fat.
They have both an earthy flavour and aroma (slightly similar to mushrooms), but Brie has a more buttery and delicate flavour.
Camembert, on the other hand, is sold in a whole wheel and has a more intense and nutty flavour.
If you have the chance, look for the AOC Camembert de Normandie, which is made with unpasteurized milk, you'll get the best of the best.
But if you want to make baked Brie instead (which is usually sold in slices), you should be able to find baby Brie wheels nowadays.
BAKED CAMEMBERT INGREDIENTS
This is truly the best camembert recipe out there, and you need just 5 ingredients!
Here's what you'll need:
- Camembert: I use a 9oz (250 g) camembert that comes in its wooden box. Some good brands include Marks & Spencer French Camembert, Le Rustique Camembert, and Camembert Le Bocage.
- Honey: I like to brush the cheese with honey, but you can substitute it with maple syrup or with extra-virgin olive oil if you like.
- Dried chilli flakes: to add a little spiciness, sprinkle some chilli flakes on top of the rind.
- Aromatic herbs: I used fresh rosemary sprigs, but thyme sprigs or other herbs will work just as great.
More topping ideas:
- Garlic: you can add a sliced garlic clove if you like.
- Fruit Spread or Jam: you can use any type of fruit jam or marmelade that you like! Apricot jam works well, but you could also use raspberry, strawberry, or apple jam!
- Nuts: Add your favourite nuts! Almonds add both texture and flavour, and the same goes for walnuts or pecans.
HOW TO BAKE CAMEMBERT
For this baked camembert recipe, all you need is a small Camembert wheel, its wooden box, some favourite herbs and spices and honey.
Here's how to make baked camembert step by step in just 20 minutes!
Scroll down for the full printable recipe and tips.
- STEP 1 - Score the Camembert.
Remove the plastic packaging and arrange the Camembert back in its wooden box, or in a small baking pot.
- STEP 2 - Season the Rind.
- STEP 3 - Bake in the Oven.
- STEP 4 - Serve Whilst Still Hot.
Remove the baked cheese from the oven, and serve it straight away whilst is still hot and creamy.
WHAT TO SERVE WITH BAKED CAMEMBERT
Enjoy your baked camembert alongside toasted baguette slices, water crackers, grissini, crostini or garlic bread.
Fruit like strawberries, sliced apples, grapes, and dried apricots would also make for a great addition to your spread.
For the perfect aperitivo combo, pair it with an Italian charcuterie board.
In terms of wine pairings, consider serving it alongside Champagne (the bubbles work really great with it), Pinot Noir, Chenin Blanc and even sparkling cider.
FREQUENTLY ASKED QUESTIONS
Bake the cheese for 12-15 minutes, not more than that.
I know it's often suggested that the more you bake it the softer and creamier it gets.
But if you bake it more than you should, the cheese will harden back again and there’s no chance you can rescue it from there.
If you don't have the wooden box Camembert is usually sold with, use one of the following:
Baking dish: you can bake the camembert in a shallow round baking dish that’s slightly larger than the cheese.
Aluminium foil: place the cheese on a sheet of aluminium foil and wrap it around the cheese to make it look like its wooden box.
Cast iron skillet: you can also use a small cast-iron skillet to bake the camembert. I recommend lining the skillet with tin foil.
BAKING TIPS
I've been making this recipe for years, and it's always a success.
The recipe is totally fool-proof, but make sure to follow these easy tips for the best results.
Bake the cheese in the wooden box
Use the box it comes with, but remove the plastic wrapping.
Additionally, to be extra safe, wrap the wooden box in foil, and arrange it on a baking sheet to avoid any cheese spillage (I never had this issue, but just in case).
Bake the cheese without the wooden box
If it doesn’t come in a wooden box, you can use a small baking pot or a Camembert baker, a cast-iron skillet or kitchen foil.
Do not put the cheese in the oven without one of the options given above, as it will spread around.
Check the oven temperature
Make sure the oven temperature sticks to 180ºC/350ºF/Gas 4 (fan oven 160C), and not above that.
Score a deep cross or a crosshatch pattern
Use a knife to score the top of the cheese, this will allow the air to escape while cooking.
Some people actually cut the top rind entirely, this is really up to your taste, I’m definitely a rind lover, so I keep it on mine.
Season well the top of the rind
Sprinkle sea salt flakes and freshly cracked black pepper or chili flakes to add a little heat to the cheese.
Drizzle the top with extra-virgin olive oil or some honey which adds a nice sweetness and balances well the cheese flavour.
MORE CHEESE APPETIZERS TO TRY
- Bruschetta with Caramelised Pears & Grana Padano
- Italian Fried Mozzarella Sandwich
- Burrata Pasta Salad with Basil Oil
- Perfect Ploughman's Lunch
- Tomato Confit Bruschetta with Ricotta & Basil Pesto
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!
Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
The Best Baked Camembert
Ingredients
- 1 Camembert cheese wheel , (about 250 g/9 oz)
- 1 sprig of rosemary
- 1 pinch dried red chili flakes
- 1 tablespoon honey , to drizzle
- sea salt flakes and freshly-cracked black pepper, to taste
Instructions
- Preheat oven to 180°C /350°F (oven fan 160°C). Arrange a baking tray onto the middle shelf.
- Remove the plastic packaging and arrange the Camembert back in its wooden box, or in a small baking pot.
- Score a deep cross or a crosshatch pattern on the top rind of the cheese. Drizzle with honey or extra-virgin olive oil, and insert the leaves of one sprig of rosemary into the gaps.
- Sprinkle with red chili flakes and season with sea salt flakes and optional black pepper.
- Bake in the oven for 12-15 minutes.
- Remove from the oven, and serve with cheese crackers or toasted bread slices.
Video
Notes
- Bake the cheese in the wooden box, wrap it with kitchen foil, or use a small baking pot or a Camembert baker.
- Do not put the cheese in the oven without a container, as it will spread around.
- To be extra safe, you can wrap the wooden box in foil, and arrange it on a baking sheet to avoid any cheese spillage.
- Make sure the oven temperature sticks to 180ºC/350ºF/Gas 4 (fan oven 160C), and not above that.
- Score a deep cross or a crosshatch pattern. Using a sharp knife, score the top of the cheese, this will allow the air to escape while cooking.
- Bake the cheese for 12-15 minutes, not more than that. If you bake it more than you should, the cheese will harden back again.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rex Evans says
I was introduced to camembert when I was 17 or 18 in Manchester UK. I cannot recall how it was served but I was impressed enough to buy some. At the time I was in lodgings and did not have permission to access or use the kitchen suggesting that my introduction was not cooked. I kept the camembert in my wardrobe and savoured it over a period of time and marvelled at the way the cheese matured until the day my landlady asked "What is the source of that terrible smell that is coming from your room?" I probably denied smelling anything but finished it as soon as I could. It would be later in my life that I would become aware of "Best Before" and "Use By". Today, some 70 years later I referred to your website for temperature and time because I could not read the white on blue destructions on Tesco's packaging. I'm glad I did - thank you for the imaginative additions.
Tracey says
I'm trying this out tomorrow. Can I bake it in the air fryer for half the time? Also, I wanted to use cranberry topping but could find any, do you think a strawberry compote would work well?
Andrea says
Hi Tracy! Yes, you can prepare baked Camembert in the air fryer, set the temperature at 160 C, and bake for 15 minutes. Make sure you use an air fryer-safe container for the camembert or wrap it well with aluminum foil.
Donna Olinger says
Question: I have a round package of Camembert packed in white wrap. Has this already been baked or has to be baked before using it?
Aryana Sagoo says
Great results, couldn't have seasoned it better!
Anna says
Made this a few times studded with garlic but followed your cooking times. This is the best tip I ever got for Camembert baking. It really makes a difference to cook it at that bit lower temp and for a shorter time. Keeps it runny well beyond cooling. Thank you
Sabine says
Hi Andrea, Do you bake the Camembert uncovered or do you cover it with the wooden lid?
Andrea says
Hey Sabine, I bake it uncovered!
pkoliver1 says
Hi, I'm a newcomer to camembert. I'm trying this with my family this Christmas Eve. I noticed that the printable recipe has a different oven temp (360) than your descriptive text (350), and you seem emphatic about sticking to the 350. Was the 360 a typo? Looking forward to the camembert. PKO
Andrea says
Thank you for spotting this! Yes, it's a typo, I've just corrected it 🙂 Hope you like this amazing baked camembert! Merry Christmas x
RITA SOANE says
I made two, one with olive oil, and the second with honey. Much preferred the one with honey, gave it more flavour. I have had this in a restaurant as a main meal. Very filling. Enjoyed it, made a change from the usual meat and two veg!!
Mary says
I've made this before. Mix Calvados (French apple brandy) with the honey & pour over before baking. I used thyme sprigs. The apple brandy adds a wonderful flavour.
Rachel Smith says
Loved it! Made it as one of the appetizers for my husbands birthday, I added a little extra. I did honey, garlic olive oil, and some white truffle oil with the salt, pepper, rosemary, and chili flakes. Wonderful recipe, thank you!
RAS
Anita MACNAB says
Can I heat the camembert in quarters in little ramekins
Anita
Andrea says
Hi Anita! I've never done it before, so I can't give any advice, sorry! If you do give it a try, let me know how it goes, I might give it a try myself too!
rivereye2013 says
I bake my Camembert or Brie the same way, but my favorite topping is thinly sliced almonds with apricot preserves...and instead of olive oil I use a little bit of butter...
Samantha says
Hi I know this is an old post, but which Camembert do I use pasteurised or unpasteurised
Andrea says
Hi Samantha! That's quite an interesting question! I use camembert from a brand I love. It's quite a big brand so I'm pretty confident it's pasteurised camembert. I never tried unpasteurised camembert, but I would say, it should work the same way.
Louise says
Made it this evening, following your recipe, was brilliant! Thank you:)
Andrea says
Hi Louise, so glad the recipe turned out great! I hope you have an amazing 2018, and I surely hope you get to try more of my recipes :)))
Louise says
Hi, I know this thread has been up a while but was hoping you might be able to say whether the cheese should be at room temperature prior to cooking? Or is it best cooked straight out the fridge? Cheers!
Andrea says
Hi Louise, that's a great question. I usually use the cheese straight out of the fridge, so I would suggest to stick to refrigerated camembert 🙂
Louise says
Andrea, thanks so much for the quick reply, I'll cook it straight from the fridge as suggested! Many thanks:)
Ruth Prest says
I have been brought to this page as I have just baked this cheese and it's gone a bit rubbery. I have obviously baked it for too long. I shall follow the tips here and hopefully have better luck! Thanks x
Andrea says
So sorry to hear that Ruth! Perfect timing and temperature is the key, it can be tricky sometimes as different ovens work different ways, so don't give up and give it another try, I'm sure you'll end up with great results!
Thalia says
For me, nothing is more indulgent than a good cheese, crackers and wine! So I must make this delicious baked camembert. Thanks for the easy recipe!
The Petite Cook says
I couldn't agree more with you Thalia! Give me baked Camembert a bottle of red wine ( Chianti or Bordeaux if possible) and I can conquer the world! Let me know when you try the recipe!