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Camembert is a very fancy French round cheese. Baked, it transforms into a delicious indulgence – cheesy, melting, gooey and so flavourful. What are you waiting for?

Ingredients

4 wheels camembert cheeses
or 4 x 250g Philadelphia
cream cheese

Garlic and Rosemary Topping

1 Tbsp olive oil
2 garlic cloves, finely sliced
2 rosemary sprigs
Salt, to taste
Candied Nut Topping
50g roasted nuts
1 Tbsp maple syrup
Pinch of salt

Olive and Pepper Topping

1 yellow pepper
1 Tbsp olive oil
2 Tbsps peppadews
1 red chilli, finely chopped
1 Tbsp coriander
4 kalamata olives
Pinch salt
Ground black pepper

Cranberry and RedOnion Topping

1⁄2 red onion, thinly sliced
50g cranberries
50g brown sugar
2 Tbsps vinegar
2 thyme sprigs

Method

Pre-heat the oven to 180°C and line a baking tray with baking paper.

For the Garlic and Rosemary Topping:
1.Poke the rosemary and garlic into the cheese.

  1. Drizzle with olive oil and salt.
  2. Bake for 15 minutes, then remove from oven and serve while warm.

For the Candied Nut Topping:

  1. Cook nuts, maple syrup and salt together in a saucepan for 5 minutes or until glossy.
  2. Spoon over the cheese.
  3. Bake for 15 minutes, then remove from oven and serve while warm.

For the Olive and Pepper Topping:

  1. Roast yellow pepper in the oven on 180°C for approximately 20 minutes. Remove from the oven, place in a plastic bag and seal. Once cool, peel off the skin.
  2. Remove seeds and cut into strips.
  3. Mix with peppadews, olives, chillies and coriander.
  4. Season with salt and black pepper.
  5. Spoon over the cheese.
  6. Bake for 15 minutes, then remove from oven and serve while warm.

For the Cranberry and Red Onion Topping:

  1. Cook the red onion, cranberries, brown sugar, vinegar and thyme together in a saucepan for 5 minutes or until glossy.
  2. Spoon over cheese.
  3. Bake for 15 minutes, then remove from oven and serve while warm.

Serve with sliced sourdough bread.

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