RECIPE

Baked Camembert 3 Ways

Name: Baked Camembert 3 Ways
Yield: 6-8

Cook Time

20 minutes

Serving Size

6-8

INGREDIENTS

Baked Camembert with Onion Marmalade and Thyme Topping

250g Camembert
60g onion marmalade, store-bought
2-3 sprigs fresh thyme

Baked Camembert with Honey baked pecans

250g camembert
60g pecans
113g honey
Flaky salt for serving

Baked Camembert with Olive, Pepper, Tomato & Thyme

250g camembert
3 plum tomatoes, halved
80g mixed olives, pitted
10g sweet peppers, sliced

Toasted baguette & crackers for serving

RECIPE NOTES

Your Christmas menu is only complete once you add decadent Baked Camembert as an appetiser. With three different toppings, there's an option for every taste.

INSTRUCTIONS

Preheat your oven to 180°C.

Place each camembert wheel into a Le Creuset Holly Mini Cocotte. Cut criss-cross slits into the centre part of the cheese.

For the Onion Marmalade and Thyme Topping
Mix the onion marmalade with the thyme and spoon it over the cheese. Cover the cocotte with the lid, set it on a baking tray, and bake for 20 minutes or until bubbling.

For the Honey-Baked Pecans
Place the pecans and honey on top of the camembert, cover with the lid, set on a baking tray, and bake for 20 minutes or until bubbling.

For the Olive, Pepper, Tomato & Thyme
Top the camembert with the tomatoes, mixed olives, and sweet peppers. Cover with a lid, place on the baking tray, and bake for 20 minutes or until bubbling.

Recipe & image courtesy of Landi Govender