Baked camembert is the ULTIMATE luxurious appetiser 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 appetiser, for very good reason. It’s quick, easy, always popular and absolutely delicious.
I’m levelling this version up with an addictive honey harissa sauce for an incredibly sweet and salty flavour-packed bite. Juicy, tart pomegranate seeds are piled on top at the end for a burst of fresh flavour (and gorgeous colour!), along with fragrant rosemary and thyme.
Then all you need is some gorgeous fresh bread (and perhaps a glass of wine!) to dunk into the molten pool of oozy cheese. 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.
There are only a handful of ingredients that go into this super easy recipe.
- Camembert. Any camembert will do! It’s normally sold in small rounds, so that’s what you’re after here.
- Honey. Honey and cheese is a classic combination for a reason and it works so beautifully with the spicy harissa.
- Harissa paste. This is a North African chilli paste that you can find in the spices and condiments aisle of your supermarket. 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 (I love focaccia, a crusty sourdough or a baguette), pita chips, crackers, flatbreads or crudites to serve with the cheese.
How to make it
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.
Got a question?
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. 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 160C/320F and pop it in for 15 minutes, until oozy and lovely.
Like this recipe? Here are some more easy appetiser ideas
If you make this baked camembert, I’d love to hear how you go! You can leave me a comment below.Print