Baked Camembert is the easiest party appetizer you will ever make, and it looks like you spent hours on it. A whole wheel of Camembert is scored, tucked with garlic and rosemary, drizzled with honey and olive oil, and baked until it is soft and gooey in the middle.
It is a go to when I'm hosting, because it takes almost nothing to make Once it comes out of the oven, I finish it with toasted pecans, tart dried cranberries, a little fresh rosemary, and a pinch of flaky sea salt. Then everyone dips in with crusty bread, apple slices, and pear slices.
It takes about 25 minutes from start to finish, so it's perfect for holiday parties, game day, or a cozy night in. If you loved this recipe, try our Cheese Board, Cranberry Whipped Feta Dip, or Cranberry Brie Bites next.
Why You'll Love This Recipe
- Ready in about 25 minutes. It is just 10 minutes of prep and 15 minutes in the oven.
- Only a handful of ingredients. You need Camembert, garlic, rosemary, honey, olive oil, pecans, and dried cranberries.
- Sweet, savory, and gooey. Honey and cranberries balance the rich, melty cheese, while garlic and rosemary add savory flavor.
- Bakes in its box or a small dish. Bake it right in its wooden box, or in a small oven-safe ramekin or dish if yours doesn't come in one, so there is almost nothing to clean up.
- A showstopper with no effort. It looks impressive on any holiday table or party spread.
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Ingredients and Substitutions
To make this melty Baked Camembert, you will need the following ingredients (see recipe card below for quantities):
- Camembert cheese - Use an 8-ounce round that comes in a wooden box. If yours does not, bake it in a small oven-safe dish that fits it snugly. Brie works too.
- Garlic - One thinly sliced clove gets tucked into the scored rind.
- Fresh rosemary - Finely chopped rosemary goes into the cuts, and a few extra sprigs make a pretty garnish. Fresh thyme works too.
- Honey - It is drizzled over the top before baking. Maple syrup or hot honey are fun swaps.
- Olive oil - It carries the garlic and rosemary flavor into the cheese.
- Toasted pecans - Roughly chopped for crunch. Candied Pecans, walnuts or almonds work too.
- Dried cranberries - They add tart, chewy sweetness. Dried cherries are a good swap.
- Flaky sea salt - A pinch makes the honey and cheese pop, but it is totally optional.
Equipment
You will need a sharp knife, a baking sheet, and a small oven-safe baking dish (only if your Camembert does not come in a wooden box).
Instructions
- Prepare the Camembert. Remove the cheese from any plastic or paper packaging and place it back into its wooden box, checking first for a metal staple often used to hold the box closed and removing it if present. If the box has a separate lid, discard it or save it for storage. If your Camembert does not come in a wooden box, place it in a small oven-safe baking dish that fits it snugly.
- Score the rind. Using a sharp knife, lightly score the top of the rind in a crosshatch pattern, being careful not to cut all the way through the cheese.
- Add the toppings. Tuck the sliced garlic and chopped rosemary into the cuts. Drizzle the top with olive oil and honey.
- Bake. Place the Camembert on a baking sheet and bake in a 350°F preheated oven for 12 to 15 minutes, until the cheese is soft and melted in the center. Be careful not to overbake, as the cheese can separate and become oily.
- Garnish and serve. Remove from the oven and sprinkle with toasted pecans, dried cranberries, fresh rosemary, and a pinch of flaky sea salt, if desired. Serve immediately with crusty bread, apple slices, and pear slices for dipping.
Expert Tip
Pull It Out as Soon as the Center Is Soft
Camembert goes from perfectly melty to oily fast. Start checking at 12 minutes, and take it out as soon as the center is soft and molten when you gently press it. If it bakes too long, the cheese can separate and turn greasy. It will keep melting for a few minutes after it comes out, so don't wait for it to look runny in the oven.
Recipe Variations
- Make baked brie. Swap in an 8-ounce wheel of brie. Check it at 10 minutes, since it can melt faster.
- Use thyme instead of rosemary. Tuck fresh thyme leaves into the cuts and use a few more for garnish.
- Swap in hot honey. Drizzle hot honey instead of regular honey for a spicy-sweet kick.
- Swap in maple syrup. Use maple syrup in place of the honey.
- Use different nuts. Try walnuts, almonds, or pistachios instead of pecans.
- Top with fruit jam. Spoon fig jam or cranberry sauce on top instead of honey.
- Finish with balsamic glaze. Drizzle balsamic glaze over the cheese after baking.
Tips for the Best Baked Camembert
- Keep the cheese in its wooden box. The box helps the cheese hold its shape as it melts.
- Check for a staple. Remove any metal staple holding the box closed before it goes in the oven.
- Score lightly. Cut only through the rind, not all the way through the cheese, so it doesn't leak.
- Bake on a baking sheet. It catches any drips and makes the cheese easy to move.
- Toast the pecans first. Toasting brings out their flavor and keeps them crunchy.
- Slice the fruit last. Cut the apple and pear right before serving, and toss the slices with a little lemon juice to keep them from browning.
- Watch the clock. 12 to 15 minutes is all it takes.
- Serve it right away. It's at its gooiest straight from the oven.
Storage
Make Ahead
Score the Camembert, tuck in the garlic and rosemary, and keep it covered in the refrigerator for a few hours before baking. Toast the pecans ahead of time too. Add the olive oil and honey just before it goes into the oven.
How to Store
Baked Camembert is best served right away. Cover any leftovers and refrigerate for up to 3 days.
How to Reheat
Reheat in a 300°F oven for 5 to 7 minutes, until warmed through.
How to Serve
Serve baked Camembert hot, straight from the oven, so the center stays gooey. Set it in the middle of a board and let everyone dig in.
These are my favorite things to serve with it:
Easy Appetizers
If you're planning a larger appetizer spread, browse our collection from bite-sized finger foods and shareable snack platters to creamy dips, holiday appetizers, and more. These recipes are perfect for entertaining, casual gatherings, or anytime you want a delicious, crowd-pleasing starter.
FAQ
Yes. The rind is edible and softens as it bakes, and it holds the melted cheese in place.
No. If your cheese doesn't come in a wooden box, bake it in a small oven-safe dish that fits it snugly.
It's best to thaw it first. Frozen Camembert bakes unevenly, so the edges can melt and leak out before the center warms up. Thaw the cheese in the refrigerator overnight, then bake it as directed, starting to check at 12 minutes. Freezing can make the texture slightly softer or grainier, but it still melts nicely when baked, so it works well for this recipe.
Yes. Brie works the same way. Bake it until the center is soft, and check it a few minutes early since it can melt faster.
The center should be soft and molten when you gently press it, which takes 12 to 15 minutes.
It was probably overbaked. When the cheese bakes too long, it can separate and become oily, so pull it out as soon as the center is soft.
Crusty baguette, crackers, apple slices, pear slices, and grapes are all great for dipping. Prosciutto and fig jam make it even better.
You can score and top the cheese a few hours ahead and keep it covered in the refrigerator. Bake it right before serving so it's gooey.
Yes. Reheat it in a 300°F oven for 5 to 7 minutes, until warmed through.
More CheesyAppetizer Recipes
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Baked Camembert
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
A wheel of Camembert is scored, tucked with garlic and rosemary, drizzled with honey and olive oil, and baked until gooey, then topped with pecans and cranberries.
Ingredients
- 1 (8-ounce / 225-gram) round Camembert cheese
- 1 garlic clove, thinly sliced
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1 tablespoon honey
- 1 tablespoon olive oil
- ¼ cup toasted pecans, roughly chopped
- 2 tablespoons dried cranberries
- Fresh rosemary (for garnish)
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F.
- Remove the cheese from any plastic or paper packaging and place it back into its wooden box, checking first for a metal staple often used to hold the box closed and removing it if present. If the box has a separate lid, discard it or save it for storage. If your Camembert does not come in a wooden box, place it in a small oven-safe baking dish that fits it snugly.
- Using a sharp knife, lightly score the top of the rind in a crosshatch pattern, being careful not to cut all the way through the cheese.
- Tuck the sliced garlic and chopped rosemary into the cuts. Drizzle the top with olive oil and honey.
- Place the Camembert on a baking sheet and bake for 12 to 15 minutes, until the cheese is soft and melted in the center. Be careful not to overbake, as the cheese can separate and become oily.
- Remove from the oven and sprinkle with toasted pecans, dried cranberries, fresh rosemary, and a pinch of flaky sea salt, if desired. Serve immediately with crusty bread, apple slices, and pear slices for dipping.
Notes
- Storage: Baked Camembert is best served right away. Cover leftovers and refrigerate for up to 3 days, then reheat in a 300°F oven for 5 to 7 minutes. To prep ahead, score and top the cheese with garlic and rosemary a few hours ahead, and add the honey and olive oil just before baking.
- Brie: An 8-ounce wheel of brie works too. Check it a few minutes early, since it can melt faster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: French
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