Go Back
–+ servings
Wheel of camembert on a wooden board with oozy cheese spilling out, topped with pomegranate seeds and herbs.
Print Recipe
No ratings yet

Easy Honey Harissa Baked Camembert

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.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: baked cheese, easy appetisers
Servings: 4 servings
Author: Kate Phillips

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons harissa paste
  • ½ teaspoon salt
  • 2 garlic cloves crushed
  • 1 whole camembert
  • ¼ cup pomegranate seeds
  • 1 tablespoon rosemary leaves
  • 1 tablespoon thyme leaves

Instructions

  • Prepare the camembert
    Heat your oven to 320°F (160°C). Mix the 2 tablespoons of harissa paste, 2 tablespoons of honey, ½ teaspoon of salt and the 2 crushed garlic cloves in a small bowl.
    Unwrap the camembert, 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.
  • Top 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. 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.
    • 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.
  • Bake the camembert.
    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 it with my cheesy chili oil focaccia or baked pita chips).

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.

Nutrition

Serving: 1/4 camembert