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    Home » Recipes » Appetizer Recipes

    The Best Baked Camembert

    Published: Jun 7, 2019 · Modified: Apr 18, 2022 by Andrea

    Jump to Recipe
    image optimized for pinterest: baked camembert in wooden box on a wooden board, knife dripping melted cheese, toasted baguette slices and sprigs of rosemary in the background

    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.

    baked camembert in wooden box topped with rosemary, honey and chilli flakes, served with toasted bread.
    Jump to:
    • DIFFERENCE BETWEEN CAMEMBERT AND BRIE
    • BAKED CAMEMBERT INGREDIENTS
    • HOW TO BAKE CAMEMBERT
    • WHAT TO SERVE WITH BAKED CAMEMBERT
    • FREQUENTLY ASKED QUESTIONS
    • BAKING TIPS
    • Ingredients

    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:

    baked camembert ingredients: camembert, rosemary, chilli flakes, honey, sea salt.
    • 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.
    Camembert cheese in its wooden box, topped with rosemary, sea salt honey and chilli flakes.

    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.

    how to bake camembert collage of the 4 steps.
    • STEP 1 - Score the Camembert.

    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.

    • STEP 2 - Season the Rind.

    Drizzle the rind with honey, and insert the leaves of a sprig of rosemary into the gaps. Sprinkle with chilli flakes, season with sea salt flakes and optional black pepper.

    • STEP 3 - Bake in the Oven.

    Bake in the oven to 180ºC/350ºF/Gas 4 (fan oven 160C) for 12-15 minutes.

    • STEP 4 - Serve Whilst Still Hot.

    Remove the baked cheese from the oven, and serve it straight away whilst is still hot and creamy.

    baked camembert in wooden box serve with toasted baguette slices.

    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

    How Long To Bake Camembert?

    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.

    How to Bake Camembert Without A Box?

    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.

    baked camembert in wooden box served with toasted bread.

    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*! 

    Print SaveSaved!
    4.89 from 53 votes

    The Best Baked Camembert

    Prevent your screen from going dark
    Cheesy, gooey, slightly spicy and ready in less than 20 minutes – Learn all the tips and tricks to make the best baked camembert.
    Prep Time5 mins
    Cook Time12 mins
    Total Time17 mins
    Course: Appetizer
    Cuisine: French
    Serving: 4
    Calories: 278kcal
    Author: Andrea Soranidis

    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.
    AIR FRYER BAKED CAMEMBERT
    You can also prepare baked Camembert in the air fryer.
    Set the temperature at 160ºC / 320ºF, and bake for 15 minutes.
    Make sure you use an air fryer-safe container for the camembert or wrap it well with aluminum foil.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 278kcal | Carbohydrates: 4.7g | Protein: 17.4g | Fat: 21.2g | Saturated Fat: 13.4g | Cholesterol: 63mg | Sodium: 748mg | Potassium: 166mg | Sugar: 4.7g | Calcium: 340mg

    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.

    More Appetizer Recipes

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    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Comments

    1. Rex Evans says

      August 10, 2022 at 9:05 pm

      5 stars
      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.

      Reply
    2. Tracey says

      March 04, 2022 at 7:20 pm

      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?

      Reply
      • Andrea says

        March 08, 2022 at 11:37 am

        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.

        Reply
    3. Donna Olinger says

      January 08, 2022 at 4:40 pm

      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?

      Reply
    4. Aryana Sagoo says

      December 18, 2020 at 2:26 pm

      5 stars
      Great results, couldn't have seasoned it better!

      Reply
    5. Anna says

      May 15, 2020 at 11:38 pm

      5 stars
      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

      Reply
    6. Sabine says

      April 07, 2020 at 5:54 am

      Hi Andrea, Do you bake the Camembert uncovered or do you cover it with the wooden lid?

      Reply
      • Andrea says

        April 07, 2020 at 10:55 am

        Hey Sabine, I bake it uncovered!

        Reply
    7. pkoliver1 says

      December 19, 2019 at 11:04 pm

      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

      Reply
      • Andrea says

        December 20, 2019 at 9:46 am

        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

        Reply
    8. RITA SOANE says

      November 13, 2019 at 6:28 pm

      5 stars
      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!!

      Reply
      • Mary says

        November 06, 2021 at 1:49 pm

        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.

        Reply
    9. Rachel Smith says

      October 02, 2019 at 2:16 am

      5 stars
      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

      Reply
    10. Anita MACNAB says

      September 17, 2019 at 5:15 pm

      Can I heat the camembert in quarters in little ramekins
      Anita

      Reply
      • Andrea says

        September 20, 2019 at 6:36 pm

        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!

        Reply
    11. rivereye2013 says

      August 10, 2019 at 11:59 pm

      5 stars
      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...

      Reply
    12. Samantha says

      May 30, 2019 at 7:55 pm

      Hi I know this is an old post, but which Camembert do I use pasteurised or unpasteurised

      Reply
      • Andrea says

        May 31, 2019 at 8:47 am

        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.

        Reply
    13. Louise says

      December 24, 2017 at 10:33 pm

      5 stars
      Made it this evening, following your recipe, was brilliant! Thank you:)

      Reply
      • Andrea says

        December 31, 2017 at 10:02 am

        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 :)))

        Reply
    14. Louise says

      December 22, 2017 at 10:47 am

      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!

      Reply
      • Andrea says

        December 22, 2017 at 12:46 pm

        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 🙂

        Reply
        • Louise says

          December 23, 2017 at 9:28 am

          Andrea, thanks so much for the quick reply, I'll cook it straight from the fridge as suggested! Many thanks:)

          Reply
    15. Ruth Prest says

      December 11, 2016 at 3:06 pm

      5 stars
      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

      Reply
      • Andrea says

        December 12, 2016 at 10:00 am

        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!

        Reply
    16. Thalia says

      February 11, 2015 at 11:13 pm

      5 stars
      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!

      Reply
      • The Petite Cook says

        February 12, 2015 at 10:44 am

        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!

        Reply

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