Baked Camembert three ways

serves 2

Prep: 5 minutes

Cook: 15–20 minutes


  • 200g Yarra Valley Cheese Camembert

optional toppings

– 2 heaped tbs truffled honey
– 50g walnuts, roughly chopped

– 50g pistachios, roughly chopped
– Seeds of half a pomegranate
– tbsp pomegranate molasses

– 1/4 cup real maple syrup
– 1/2 bunch fresh thyme


baked camembert

  • Preheat oven to 180Cº
  • Place Camembert wheel into a baking dish.
  • Bake in oven for 15–20 minutes until soft and gooey inside.
  • During or after Camembert is baking (as per your selected topping method below), dress with one of the optional toppings.

truffled honey and walnuts

  • Approximately ten minutes before Camembert has finished baking, roughly chop walnuts, place on baking tray and toast for 5 – 7 minutes until golden.
  • Drizzle honey over Camembert 5 minutes before it’s finished baking and return to the oven.
  • Sprinkle toasted walnuts over Camembert once finished baking.

Pistachio and pomegranate

  • Roughly chop pistachios and sprinkle over baked Camembert.
  • Drizzle with pomegranate seeds and molasses.

Maple syrup and thyme

  • Remove thyme leaves from stem and roughly chop.
  • Place maple syrup in a small, heavy based saucepan on a medium heat and bring to a simmer for 1 – 2 minutes until it reaches a glaze consistency. This won’t take too long!
  • Drizzle maple syrup over baked Camembert and garnish with thyme leaves.
Camembert 200g


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