This is best enjoyed by the flickering light & warmth of a fireplace among friends after a day playing in the snow. Open up some wine, slice up some apples, toast up some crunchy baguette slices, toss a bunch of grapes onto the platter, and let the reveling begin.
Baked Camembert with Thyme & Drizzled Honey
(Adapted from this Epicurious recipe. Each round of camembert serves 2-3 as a snack or appetizer)
- 1 9-oz. package of camembert in its wooden box
- 1 bunch of fresh thyme branches
- 1 drizzle of honey (I used an orange-blossom-infused one, but any honey will do)
- 1/2 baguette, plus apples and grapes to accompany; wine optional
- supplies: parchment paper and/or aluminum foil
Directions: Preheat oven to 400 F (200 C). Line a large baking sheet with foil and slice a baguette into 1/4- to 1/2-inch slices. Brush both sides of the slices with olive oil and lay flat on the baking sheet.
Now for the cheese: Take the camembert out of its packaging, discarding the plastic but keeping the wooden case — we’ll use this to hold the cheese as it bakes so it keeps its shape. Carefully slice off the white top of the camembert and discard.
I use both parchment paper and foil to tent the cheese — the parchment paper keeps the oozing cheese from sticking to anything, and the foil makes it easy to seal it all tight to let the herbs and honey infuse the cheese. Cut a piece of parchment paper into a circle, leaving an extra 2 inches or so of extra space all around the camembert round, and put the cheese in its center. Place a larger rectangle of foil over the wooden box and gently stuff the foil down into the edges of the box without tearing it. Place the parchment paper & camembert into the foil-lined box (you may need to stretch the box out and adjust foil to make space).
Sprinkle some loose thyme leaves on top, drizzle with honey, place extra thyme branches over it and wrap up the camembert, loosely tenting the foil over the top but with a tight seal. Place this box onto the baking sheet with the baguette slices.
Bake for about 8 minutes, then check the baguette slices and remove them if browned enough. Put the cheese back in and bake for an additional 3-4 minutes, or until bubbly and oozing. When cheese is ready, remove from box and foil and serve on the parchment paper (you can remove the thyme sprigs or keep as garnish). Present it on a platter with a knife for scooping, alongside the toasted baguette slices, apples, grapes and wine if desired. Enjoy!
December 16, 2013 at 12:47 pm
Just beautiful! I love baking Camembert and Brie; have you tried it with a triple cream version? It’s absolutely divine!
December 16, 2013 at 12:50 pm
Triple cream – no, what’s that? It sounds lovely 🙂 I love both brie and camembert – especially when warmed and gooey.Thanks for stopping by and commenting.
December 16, 2013 at 1:01 pm
They make double and triple cream Brie and Camembert and they are extra rich and creamy!
December 16, 2013 at 1:02 pm
Ooooh – I will have to look for that. Thanks!
December 16, 2013 at 1:28 pm
Sooooo good! Looks delicious x
December 16, 2013 at 8:17 pm
Thanks, Dimple 🙂
December 16, 2013 at 3:08 pm
This looks simply heavenly!
December 16, 2013 at 8:17 pm
December 16, 2013 at 3:29 pm
You had me at fireplace! I can taste the melted cheese dribbling down my chin as I type.
December 16, 2013 at 8:18 pm
Haha, yes, that’s the best way to eat it too 🙂
December 16, 2013 at 11:22 pm
These flavors look amazing. A drizzle of pomegranate molasses and it would be positively Christmas-y! 🙂 Why is wine optional, though? 😉 J/K. Best – Shanna
December 18, 2013 at 11:50 am
Lol, it’s not optional in this house 🙂 Pomegranate molasses sounds great on this. Thanks, Shanna! -Laura
December 17, 2013 at 2:56 pm
Gorgeous!!! Baked cheese is one of my favorite foods, love the thyme and honey.
December 18, 2013 at 11:52 am
Thanks, Suzanne. Isn’t baked cheese so satisfying? Another little camembert jumped into my grocery cart this morning – tis the season!
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