Baked camembert is the ULTIMATE luxurious appetizer for entertaining. It looks so impressive, but it’s easy and quick to make. This version is made extra special with the addition of honey, harissa and juicy pomegranate seeds for the best sweet, spicy, super oozy delight.
I’m not sure there’s anything better than oozy, molten creamy cheese. If there is, I’d LOVE to know. Baked camembert is a classic entertaining appetizer, for very good reason. It’s quick, easy, always popular and absolutely delicious.
I’m levelling this version up with a gorgeous honey harissa sauce for an incredibly sweet and salty flavor-packed bite. Juicy, tart pomegranate seeds are piled on top at the end for a burst of fresh flavor (and gorgeous color!), along with fragrant rosemary and thyme.
Then all you need is some fresh bread (I love it with no-knead chili cheese focaccia or no-knead rosemary parmesan bread) to dunk into the molten pool of oozy cheese (and perhaps a glass of wine!)
It’s as easy as topping the camembert with the sauce and then throwing it in the oven to work some magic. 20 minutes all up, and it’s mainly hands-off time.
Ingredients You’ll Need
- Camembert. Any camembert will do! It’s normally sold in small rounds, so that’s what you’re after here.
- Harissa paste. This is a North African chili paste that you can find in the spices and condiments aisle of your grocery store. Different brands have different levels of heat, so just bear that in mind. Give yours a taste – you may want to add a little more honey if it’s quite spicy – or reduce the quantity of harissa you use.
- Pomegranate seeds. I LOVE these little juicy jewels. Tangy, punchy and gorgeous, they add a burst of freshness to the dish. You could use raspberries, blueberries or sliced strawberries in their place if you can’t find a pomegranate.
- Rosemary and thyme. Swap these for flat-leaf parsley, oregano, marjoram, basil or coriander, or replace them with dried herbs.
I also add a little garlic to the honey and harissa mix – you can leave that out if you’re not a garlic lover. You’ll also want some fresh bread, crunchy baked pita chips, sourdough dukkah crackers, soft garlicky flatbreads or crudites to serve with the cheese.
How to Make Baked Camembert
Mix the honey, harissa and a little salt. Unwrap the camembert and place it back in the wooden box it came in. If it doesn’t have a box, you can wrap aluminium foil around the outside of the cheese to create a makeshift box. Slice a circle into the top of the camembert and remove the lid (this is easier to do when the camembert is cold from the fridge, but don’t worry if it tears).
Spoon the honey harissa mix into the centre of the camembert, then place the lid back on top.
Bake the camembert for 12 to 15 minutes, until it’s looking very gooey and molten in the middle. Check on it after 12 minutes – some ovens are hotter than others. Top with the pomegranate seeds and herbs, then serve while hot, oozy and gorgeous.
Baked Camembert FAQs
Yes, you can – you don’t need to remove it, though some people don’t like it. I’d suggest trying it to see if you like it or not!
There are a couple of things you can do in this situation. The easiest is to use a piece of aluminium foil. Just place the unwrapped camembert in the middle of a piece of foil, and bunch the foil up around the cheese to encase the sides. If you have a small oven dish, cast iron skillet or mini pie dish, you could use that too. You just want to put it in something because it will explode and ooze everywhere if you just put the cheese straight into the oven.
You can! I normally do this in the microwave for ease (start at 30-second intervals). It’s not going to be as pretty as the original dish, but it’ll still taste gorgeous and be just as oozy. Any leftovers are also brilliant in grilled cheese toasted sandwiches!
You sure can! Baked brie is also delicious – it has a similar flavour profile so would work well as a replacement here.
My favourite way to enjoy baked camembert is with some fresh bread. Chili cheese no-knead focaccia is great, as is sourdough or a good, crusty baguette. You can also serve it with crispy pita chips, your favourite crackers (these sourdough discard crackers are great), soft garlicky flatbreads or an assortment of crunchy crudites.
You could mix the honey harissa sauce ahead of time, then just top and bake the camembert when you’re ready. It will keep well for a week in the fridge, stored in an airtight container. The camembert is really best cooked and served right away.
Yes, you definitely can. Set it to 320°F (160°C) and pop it in for 15 minutes, until oozy and lovely.
Like this recipe? Here are some more easy appetizer ideas
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Print
Easy Honey Harissa Baked Camembert
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked camembert is the ULTIMATE luxurious appetizer for entertaining. It looks so impressive, but it’s easy and quick to make. This version is made extra special with the addition of honey, harissa and juicy pomegranate seeds for the best sweet, spicy, super oozy delight.
Ingredients
- 2 tablespoons honey
- 2 tablespoons harissa paste
- 1/2 teaspoon salt
- 2 garlic cloves, crushed
- 1 whole camembert
- 1/4 cup pomegranate seeds
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
Instructions
- Prepare the camembert. Heat your oven to 320°F (160°F). Mix the 2 tablespoons of harissa paste, 2 tablespoons of honey, 1/2 teaspoon of salt and the 2 crushed garlic cloves in a small bowl. Unwrap the camembert, then place it back in the wooden box it came in, then place it on an oven dish or on a lined oven tray. If it didn’t come in a wooden box, either place it in a small oven dish, cast iron skillet or pie dish or you can create a makeshift box with aluminium foil. Just place the camembert in the middle of a piece of foil, then scrunch up the sides to surround the cheese.
- Bake the camembert. Cut a small circle (leaving about 1cm around the edge) into the top of the camembert. Use your knife to cut under the camembert lid and lift the top off. Don’t worry if it’s a bit messy or if the lid tears – it really doesn’t matter as you’ll be covering it with pomegranate seeds and herbs anyway. Spoon the honey harissa sauce onto the exposed camembert, then pop the lid back on. It will seem like a lot of sauce, but it will be fine as it melts into the cheese in the oven. Transfer the tray or dish to the oven, and bake for 12 -15 minutes (check on it after 12), until molten and gooey. It will have swelled a bit and be looking a little wobbly.
- Top and serve. Carefully remove the tray from the oven, and transfer the camembert, in its box, onto a serving board. Pile on the juicy pomegranate seeds and scatter over the rosemary and thyme leaves. Serve right away, with fresh bread (I love using my easy no-knead chilli cheese focaccia), crunchy baked pita chips, soft flatbreads, sourdough discard crackers or fresh crudites.
Notes
Be careful – baking the camembert for longer won’t give you an oozier cheese, it will actually cause the cheese to harden back up and the texture won’t be very nice. So trust the process!
If your camembert doesn’t come in a wooden box, you can create a makeshift one using aluminium foil. Just place the camembert on a sheet of foil, then scrunch up the sides to make a round lining around the cheese. You need to place it in something like this, or the cheese will ooze out everywhere while baking.
Switch the honey and harissa for sweet chilli jam or your favourite jam or chutney (this fig and tamarind chutney is also fabulous with it).
Have an air fryer? You can bake your camembert in it! Set it to 160°C/320°F and pop it in for 15 minutes.
- Prep Time: 5
- Cook Time: 12
- Category: appetisers
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 1/4 camembert
0 Comments