30 Minute Honey Baked Camembert
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!
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.
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: 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!