Honey Baked Camembert is a beautiful starter, appetiser, canape, and glorious snack. The soft gooey cheese with its beautiful flavour baked in honey and chilli flakes is going to be perfect.
Many years ago i brought a fried egg ring, the handle broke and i was going to throw it out but glad i didn’t. It is a perfect size for cooking the Honey Baked Camembert. To prevent the cheese flowing away, you do need to contain it, either with the box it came in or create a tin foil pot for it to sit in.
One thing you need to be careful of is the timing. Baking it longer than 10 – 15 minutes will actually make the camembert go harder not softer. However, when baked correctly, it’s a perfect dish to serve with baguette, crudités, biscuits and crackers. Also consider serving a lovely slightly chilled Pinot Noir or or really chilled Chenin for that ideal companion.
Honey Baked Camembert
Ingredients
- 250 g camembert
- 1 tbsp honey runny
- ½ tsp chilli flakes
- salt to taste
- ground black pepper to taste
Instructions
- Turn on your oven and preheat to 350F/175C/Gas Mark 4
- Remove the camembert from its wooden box and remove the plastic wrap. Place on a baking tray or back into the wooden box on the tray.
- Using a very sharp knife, slice a set of horizontal and vertical lines on the top of the cheese so it just penetrates through the outer skin.250 g camembert
- If you’re adding any herbs, then place them in the slits now.
- Drizzle the runny honey over the top together with the salt, ground black pepper and chilli flakes for that kick.1 tbsp honey, ½ tsp chilli flakes, salt, ground black pepper
- Add to the oven on the middle shelf and cook for 10 minutes and check. The timing will depend on your oven but mine takes between 10 – 15 minutes normally.
- Once looking gorgeous and gooey, remove from the oven and serve with biscuits, crackers, crudités or bread/baguettes.