Baked Camembert with Honeyed Cashews and Fried Veggie Tops

Few flavours compare with a beautifully baked Camembert – the creamy, runny interior and bloomy rind are quite simply melt-in-your-mouth, especially when drizzled over with some honey. A stacked tower of this warm cheese adorns the centre of the board, rounded out by an assortment of suitable trimmings such as fresh ciabatta, fruit, nuts and vegetable tops.


Serves 8

Preparation Time

Cook time

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  • 250g baby leaves
  • 3 nectarines, cut into chunks
  • 100g coconut ice, cut into cubes
  • 4 ciabatta rolls, sliced and toasted
  • 50ml olive oil
  • 5 sprigs of fresh thyme
  • Pinch of sea salt

For the honeyed cashews

  • 100g cashews
  • 50g butter, melted
  • 100ml honey

For the veggie tops

  • 100g small carrots, topped
  • 100g small radish, topped
  • 50g whole radish
  • 50g salad onions, halved
  • 50g fennel tops
  • 100g flour
  • 1 egg
  • 10ml salt
  • 250ml sparkling water
  • Canola oil for frying

For the baked cheese

  • 3 Camembert, of different sizes
  • 5 sprigs fresh thyme
  • 20ml olive oil
  • Pinch of sea salt
  • 50ml honey


Start by making the honeyed nuts. Place the cashews on a non-stick baking tray, lined with baking paper. Mix the butter and honey together. Pour this over the cashews and toss well. Place in a preheated oven of 180ºC for 20 minutes, giving them a good shake every 5 minutes. Remove from the oven and set aside to cool.

To make the fried veggie tops, place the vegetables in a bowl and season with salt.

Make the batter by mixing the flour, egg and salt together. Add the sparkling water until a runny, light consistency has been reached.

Heat the oil in a pot over medium heat. Dip the vegetable tops in the batter and fry until golden (make sure to test the oil’s temperature first by frying one piece of vegetable).

Layer the cheeses up with a sprig of thyme wedged in between. Season with the olive oil and salt. Place in a preheated oven of 200ºC for 8 minutes, or until the cheese just starts to ooze. Drizzle with a little honey and place in the centre of the platter.

Arrange the salad leaves, nuts, nectarine pieces and coconut ice around the centre of the platter. Add the veggie tops.

Place the sliced bread in a dry pan and toast lightly. Mix the olive oil, thyme and salt together and brush the toasted bread.