This honey baked camembert has pecans, rosemary, and flaky salt for a five ingredient appetizer that comes together in minutes. And it’s a huge crowd-pleaser – everyone loves melty cheese. Keep this one in your back pocket for dinner parties, holidays, and last-minute get-togethers!

Honey baked Camembert with pecans on a wood board next to crackers, grapes, and pears on a marble counter next to glasses of white wine and brown and white plates of crackers and fruit.

If ever we’re at a party together and you can’t find me, I can almost 100% guarantee that I’m near the appetizers. With a glass of wine and smudged lipstick, probably.

I am a firm and true believer in the sanctity of appetizers. Especially those that are primarily made up of cheese and also takes less than 10 minutes of hands-on work. Like lemony marinated mozzarella balls or cranberry orange cheese balls, for example.

But every once in a while, you need a cozy hot appetizer and that is where this camembert comes in! It’s quick, it’s simple, and it lights up the room. I mean, who in their right mind doesn’t get excited about melty cheese?

Why you’ll love this appetizer

I’ve said it before and I’ll say it again. If you want an appetizer to get eaten up in about 5 minutes, make sure it’s some version of melted cheese. I originally started making a version of this recipe way back in culinary school. Baked Camembert was one of our go-tos for events, and it’s never done me wrong ever since.

  • This recipe has just a handful of ingredients. Literally. Five ingredients.
  • It comes together in minutes. Super quick, super simple.
  • The topping is sweet, salty, crunchy, and herbal thanks to a pop of fresh rosemary.
  • This is one of my most popular recipes at dinner parties and holidays!

The ingredients

A round of Camembert on a marble counter next to rosemary, a beige linen, and brown bowls of honey and pecans.
  • Camembert – this is a soft cheese that usually comes as a whole wheel in a wood box. Camembert is a soft, bloomy rind cheese with a buttery, earthy flavor.
  • Pecans – halved pecans will add a bit of crunch and a lovely buttery flavor to complement the camembert.
  • Honey – look for high-quality honey for this recipe. It makes such a big difference!
  • Rosemary – the rosemary tastes amazing with the honey and pecans. Make sure to use fresh rosemary for the best flavor!
  • Flaky salt – a touch of flaky salt will offset the sweetness of the honey.

Ingredient variations

  • Cheese – brie is a great sub for Camembert! Any brie will work.
  • Nuts – try walnuts, almonds, or even pistachios.
  • Honey – maple syrup would be delicious too.
  • Herbs – try thyme, parsley, sage, or a mix of herbs.
  • Spicy – add a pinch of red pepper flakes to the honey.
  • Garlicky – you can also add 1-2 small minced garlic cloves.

How to make this recipe

Three steps to making a warm brie appetizer. In photo 1, brie is in a white baking dish on a white counter. In photo 2, pecans are in a white pan on a white counter. In photo 3, the pecans are coated in honey.
  1. Start by placing the camembert in a baking dish. Bake it just until it’s warm and melty.
  2. Meanwhile, toast the pecans in a skillet until they’re lightly browned.
  3. Then, drizzle the honey over the toasted pecans.
Three steps to making honey baked Camembert. In photo 1, a white pan is filled with pecans, honey, and rosemary on a white counter. In photo 2, the pecan mixture is simmering. In photo 3, the pecans are drizzled over the Camembert.
  1. Sprinkle the chopped rosemary over the pecan-honey mixture.
  2. Simmer the pecan mixture for about 1-2 minutes.
  3. Then, spoon the honey pecans over the warmed camembert. Enjoy with crackers and fruit!

Pro tip!

If you want less rind, or want the cheese to be a bit more dip-able like fondue, you can cut the top of the rind off of the Camembert before baking it. Just don’t cut off the rind on the sides or it will completely melt apart!

Serving ideas

This camembert is lovely on a charcuterie board or just on its own with a few sides. Here are some of my go-tos:

  • Store-bought or homemade fruit & nut crisps
  • Grain, sesame, or water crackers
  • Crusty bread or crostini
  • Grapes – green or red
  • Sliced pears or apples
  • Dried fruit or mixed nuts
  • Fig or apricot jam

Storing & reheating

To store leftovers, place the Camembert in an airtight container and refrigerate for up to 3 days. This app is usually best fresh but still tastes great as leftovers!

When you’re ready to reheat the Camembert, place it on a microwave-safe plate. Microwave the cheese for 30-60 seconds until it’s nice and melty in the center. Or, place the Camembert in a small baking dish and reheat at 350°F for 10-15 minutes. Tent the top with tinfoil if the pecans start to get too toasty!

Make-ahead instructions

To make this camembert in advance, you have a couple of options!

  1. The first is to prep the honey-pecan mixture and refrigerate it for up to 3 days. When you’re ready to serve, bake the Camembert. Then, microwave the honey-pecan mixture until hot, about 30 seconds, and drizzle it over the Camembert.
  2. You can also make the Camembert about 30-60 minutes before serving. As guests arrive, pop the cheese in the microwave for 1-1 1/2 minutes to re-warm. Enjoy!
Honey baked Camembert on a wood cheese board next to crackers, grapes, and pears on a white marble counter next to white and brown plates of crackers and cheese.

Wine Pairings

What’s cheese without wine? Make sure to pick up a bottle or two to enjoy with this camembert! Here are some of my favorite wines to go along with this app.

Red wines

  • Pinot Noir
  • Merlot
  • Barbera
  • Beaujolais

White wines

  • Sauvignon Blanc
  • Chenin Blanc
  • Pinot Grigio
  • Champagne

Quick tip

If you’re not a wine fan, this camembert is also delicious with a dry cider. Or, if you’re more of a beer person, try a saison or a fruity sour. So good!

Helpful tools

  • Small baking dish
  • 12-inch skillet
  • Cheese knife
Baked Camembert with honey and pecans on a wood board next to grapes, crackers, and sliced pears on a white counter next to glasses of white wine.

Tips & tricks

  • Make sure to use a decent camembert! You don’t need anything too expensive since we’re topping it with honey and pecans. But you also don’t want anything low-quality or it could affect the overall taste.
  • Don’t over-bake the camembert or it could curdle. You want to cook it just until the center is nice and melty!
  • You can also bake the cheese in the wood box it comes in! I usually bake it in a separate dish for easy cutting, but either way works.
  • Feel free to score the top of the rind or cut it off. This can help the honey soak into the cheese. But I usually just let the honey drizzle over the sides of the camembert instead and it tastes just as good!

Recipe FAQs

What does camembert taste like?

The taste of camembert will totally depend on the brand you buy, how it was made, and how long it has been aged. Most American-made camemberts I’ve tried are buttery and nutty with just a bit of funk.

If you like a stronger cheese, I would definitely recommend stopping by a cheese shop to pick up legit French camembert! You can find versions with flavors that are more mushroomy, earthy, and pungent.

Is brie or camembert better for baking?

Brie and camembert are fairly similar cheeses and both bake really well! They are both soft with bloomy rinds and creamy centers. Ultimately, it all comes down to which you prefer! Brie is milder with a buttery, sweet flavor. Camembert, on the other hand, is a bit stronger than brie and has flavors that range from buttery and nutty to earthy and vegetal.

Why is some camembert not recommended for baking?

Some people claim that pasteurized camembert isn’t suitable for baking and will end up curdled instead of smooth. But in my recipe testing, I didn’t have any issues! If you want to play it safe, I would recommend picking up a nicer camembert from a cheese shop to ensure it comes out perfectly melty.

Is the rind edible?

Yep! Just like brie, the rind is edible. If you prefer less rind, feel free to cut the top rind off before baking. Don’t cut off the sides of the rind though. That’s what holds the center of the cheese together!

Can I freeze camembert?

I definitely would not recommend freezing this appetizer or camembert cheese in general. Since camembert is soft, fatty, and has a higher water content, it will definitely affect the overall texture of the cheese when it’s defrosted.

A hand with a cheese knife reaching for a warm brie on a cheese board next to glasses of white wine and white and brown plates of crackers and fruit with a marble background.

More cozy appetizers

Beef Wellington Bites with Dijon Sauce
Spicy Deviled Eggs with Crispy Shallots
Savory Palmiers with Everything Spice
Christmas Tree Charcuterie Board
Little Smokies in a Blanket with Puff Pastry

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

Honey Baked Camembert with Pecans

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This honey baked camembert has pecans, rosemary, and flaky salt for a five ingredient appetizer that comes together in minutes. And it's a huge crowd-pleaser – everyone loves melty cheese. Keep this one in your back pocket for dinner parties, holidays, and last-minute get-togethers!
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 8 ounces camembert cheese (226 grams / 1 wheel)
  • 1/2 cup pecan halves (60 grams)
  • 1/3 cup honey (113 grams)
  • 1 1/2 teaspoons finely minced fresh rosemary
  • Flaky salt, for serving
  • Crackers, fruit, and/or bread, for serving

Equipment

  • Small baking dish

Instructions 

  • Preheat the oven to 350°F (180°C). Remove the wheel of camembert from the box and discard any wrappings. Place the camembert in a small baking dish (or back in the bottom of the box it came in). Bake the camembert for 15-20 minutes, just until it's warmed through and melty in the center.
  • Meanwhile, pour the pecans into a skillet. Toast over medium heat until they're lightly browned and fragrant, about 4-5 minutes.
  • Once the pecans are toasted, add the honey and rosemary. Bring it to a simmer for 1-2 minutes, stirring often, until the pecans are glazed.
  • Spoon the glazed pecans and any leftover honey over the warm camembert. Sprinkle with flaky salt, to taste. Serve with crackers, fresh fruit, and/or bread. Enjoy!

Notes

You can replace the camembert with brie and the pecans with walnuts or almonds. This recipe is super easy to customize!
Make sure to use a decent camembert! You don’t need anything too expensive since we’re topping it with honey and pecans. But you also don’t want anything low-quality or it could affect the overall taste.
Don’t over-bake the camembert or it could curdle. You want to cook it just until the center is nice and melty!
Feel free to add some red pepper flakes or minced garlic to the honey-pecan mixture. Start with 1/2 teaspoon of red pepper flakes, or about 1 teaspoon (1 small garlic clove) of minced garlic, and add more to taste.
You can also bake the cheese in the wood box it comes in! I usually bake it in a separate dish for easy cutting, but either way works.
If you want less rind, or want the cheese to be a bit more dip-able like fondue, you can cut the top of the rind off of the Camembert before baking it. Just don’t cut off the rind on the sides or it will completely melt apart!
Cuisine: American, French
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 181kcal, Carbohydrates: 13g, Protein: 6.5g, Fat: 12.3g, Saturated Fat: 4.9g, Cholesterol: 20mg, Sodium: 271mg, Potassium: 94mg, Fiber: 0.9g, Sugar: 12g, Calcium: 119mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – Flowers In Your Hair by The Lumineers