Can you eat the rind on baked Camembert?

Yes. The rind is edible and softens as it bakes, and it holds the melted cheese in place.

Do I have to bake Camembert in its wooden box?

No. If your cheese doesn't come in a wooden box, bake it in a small oven-safe dish that fits it snugly.

Can you bake camembert from frozen?

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.

Can I use brie instead of Camembert?

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.

How do I know when baked Camembert is done?

The center should be soft and molten when you gently press it, which takes 12 to 15 minutes.

Why did my baked Camembert turn oily?

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.

What do you serve with baked Camembert?

Crusty baguette , crackers , apple slices, pear slices, and grapes are all great for dipping. Prosciutto and fig jam make it even better.

Can I make baked Camembert ahead of time?

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.

Can I reheat baked Camembert?

Yes. Reheat it in a 300°F oven for 5 to 7 minutes, until warmed through.

Baked Camembert with Honey and Pecans

Name: Baked Camembert
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
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)

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

Scale

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)

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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