Baked Camembert with Hot Honey
Is it truly the holiday season without a wheel of melty cheese? This is the best baked camembert ever: it's a fantastic appetizer baked with fresh herbs and fruity olive oil, then served with a drizzle of hot honey.
Servings: 8 appetizer servings
Calories: 59kcal
Ingredients
Baked Camembert
- 1 medium Camembert cheese wheel
- ½ teaspoon fresh rosemary and thyme chopped finely
- 1 tablespoon extra virgin olive oil
- ½ teaspoon freshly ground black pepper
Hot Honey
- ¼ cup local honey
- 1 teaspoon hot sauce more or less to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt or fleur de sel
Instructions
- How to Make Baked Camembert
- Remove the paper wrapping from your wheel of camembert and place it back into the wooden box, if it came with one.
- Place the camembert onto a baking sheet lined with parchment paper and use a sharp knife to slice a crosshatch pattern on top of the cheese. Cut through the rind and into the cheese for the best results.
- Drizzle olive oil, fresh rosemary, thyme sprigs, and black pepper over the whole wheel, then bake in your preheated oven for 10-15 minutes. Smaller wheels (a medium sized camembert or smaller) is perfect around 12 minutes.
- Make Hot Honey
- In a small saucepan over medium heat, whisk together the honey, hot sauce, red pepper flakes, and fleur de sel until the mixture is combined and the honey has turned into a loose liquidy consistency.
- Pour the hot honey into a heat-safe container for serving.
- Serve the Baked Camembert
- Place the baked camembert on a serving platter drizzled with hot honey. Serve with toasted bread, crostinis, crackers, grapes, fruit, and your favorite white wine.
Notes
Topping Suggestions
There are so many different ways to serve baked camembert, from sweeter toppings to savory spreads. A few of my favorites are studding the wheel with slices of a garlic clove and topping with crumbled crispy bacon, dolloping on some homemade cranberry sauce, drizzling over sweet maple syrup for a sweet route, or adding fresh chives to my classic herb topping.Storage and Reheating Instructions
Let the cheese come completely to room temperature before wrapping it with plastic wrap and keeping in the fridge for up to 3 days.
You can eat it cold or reheat in its wooden box or in a small dish until melty. Serve with crusty bread, fruit, and wine!Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 103mg | Sugar: 9g