Baked Camembert

The simplest recipes are often the ones that become family staples for us and this baked camembert has certainly made its way into our list of firm favourites. The original recipe came from my friend Jo, who led a Pampered Chef party for me a couple of years ago.

Baked Camembert - Ingredients

The camembert was a hit with everyone who attended! I decided to make it again a couple of weeks later but I did not quite remember what Jo’s ingredients were so I sort of made the recipe up, changing half of it. It worked really well, even though I had the wrong type of nuts and chilli and used less (or was it more?) jam.

Baked Camembert

I have been serving this divine camembert pretty much every time we have had guests because it is incredibly simple, can be  made a few hours ahead and baked at the last minute so you are not spending your time in the kitchen, abandoning your guests in the process. It was a real hit at Crevette’s French party last year!

It is a great dish to share as a starter or with pre-dinner drinks. I find it more convivial when people can help themselves rather than be served, so they can feel at home and have as much or as little as they want. No force-feeding, but no rationing either!

Baked Camembert & Bread

The sweetness of the apricot jam and the creaminess of the cheese neutralise the fire of the chilli pepper. My children who are not into spicy food have never moaned about the slight kick you get when eating it and even my nan who is not a fan of spices enjoyed it so much last time I made it that she was licking her fingers afterwards!

It tastes even better with good bread that is two or three days old, and I tend to make it with my easy crusty bread (white seeded pumpkin & sunflower loaf on the pictures) and healthy loaf. You can also make it with part-baked baguettes cut into 2 to 3 cm slices.

 Baked Camembert - Ready to be Shared

Baked Camembert

Prep Time 5 minutes
Cook Time 12 minutes


  • 50 g cashew nuts dry roasted for a couple of minutes and roughly chopped
  • 60 g apricot jam
  • 1 red chilli pepper deseeded and finely chopped
  • 1 camembert
  • Crusty bread wholemeal loaf or French baguette


  1. Pre-heat your oven at 190 degrees Celsius (375 degrees Fahrenheit, gas mark 5).
  2. In a small bowl, mix your jam, chopped nuts and chilli pepper thoroughly.
  3. Cut your camembert lengthways and place one half, creamy side up on a round stone or baking tray.
  4. Spoon half of your mixture on the half camembert then place the other half on top, creamy part facing up, then spread the rest of mixture.
  5. Slice your bread, and place all around the camembert.
  6. Bake in the oven for 10 to 12 minutes.
  7. Enjoy!

Tasty Tuesdays on

Link up your recipe of the week


  1. Alexandra Mercer (Life of mummy)
    17/06/2014 / 5:54 pm

    That looks so pretty! As much as I love Camembert and eat vast amounts of it, I have never actually tried it baked. Your recipe is so inspiring, I shall have to give it a go x

    • 17/06/2014 / 8:15 pm

      Hope you like it! Let me know. x

  2. 17/06/2014 / 8:26 pm

    Ooooooooooh. Camembert is one of my favourite things to eat. I have baked with garlic and rosemary but never thought to do something like this. Definite starter for my next dinner party!! #Tastytuesdays x

    • 17/06/2014 / 8:36 pm

      Let me know what you think after you have made it!

  3. 17/06/2014 / 9:04 pm

    I absolutely love camembert but haven’t eaten any for the longest time Mel so this recipe has me drooling – I think the combination of the jam, nuts and chilli sounds just about right as a combination of textures and flavours that will compliment the cheese too! #TastyTuesdays

    • 17/06/2014 / 9:23 pm

      It really is perfect! Let me know if you have a go at making it!

      • 18/06/2014 / 10:38 am

        Wow that looks utterly incredible (couldn’t comment without replying strangely)-love baked camembert but would never think to top it with anything! Husband would love that (I can’t eat nuts). Thanks for linking up to #tastytuesdays

        • 18/06/2014 / 11:09 am

          That’s odd! Will look into the commenting thing. Have you had allergy tests for all nuts? Jumpy is allergic to nuts, seeds, pulses but when she had prick tests she did not react at all to cashews and walnuts. It is always nice to think you can reintroduce some nuts in your diet (we are still waiting for paediatrician to confirm we can do that). x

  4. The Free From Fairy
    18/06/2014 / 12:25 pm

    Oh my! That looks incredible. I LOVE baked cheese so much. This would fly off the table with me fighting with my husband to get the last bit!! Great recipe.

    • 18/06/2014 / 12:31 pm

      You made me giggle, Vicki! Try this recipe (not when it is just you and your husband at home otherwise you might get sick from a cheese overdose!); it is a winner! x

  5. 18/06/2014 / 9:25 pm

    LOVE this and confess to never baking a Camembert myself before, must try it

    • 18/06/2014 / 9:44 pm

      So easy yet so tasty! Let me know what you think when you have made it, Mari.

  6. 18/06/2014 / 9:34 pm

    I love baked camembert- one our family favourites too! Whenever I’m in France I always buy the amazing cheeses- camembert always being at the top of my list! Love the addition of chilli- really unique and flavourful. Definitely got to try the recipe out! 🙂 xx

    • 18/06/2014 / 9:42 pm

      Thanks Jess. The beauty of camembert is that it is readily available everywhere around here, thank goodness! Let me know if you have a go at making it. x

  7. 18/06/2014 / 10:27 pm

    I’ve baked Camembert before but do find sometimes there is just too much cheese! I love the idea of adding buts and chilli jam to it.

    • 18/06/2014 / 10:38 pm

      If you were making this for two, there would be too much cheese, no doubt about that. If 6 people are sharing, it is just right!

        • 18/06/2014 / 11:07 pm

          Exactly lovely lady! I have to admit I made it for just hubby and I once and it was way (way) too much camembert, even for me!

  8. 19/06/2014 / 4:12 am

    Ooo this sounds so good Mel, I wish my husband wasn’t allergic to nuts!! Still will definitely try adding some chilli and jam to Camembert some time had never thought about that before but I can tell it will taste delicious!! X

    • 19/06/2014 / 9:57 am

      It really is heavenly! The nuts are nice for a bit of ‘crunch’. If your husband is not allergic to seeds, maybe you could try it with sunflower seeds. Mel

  9. 19/06/2014 / 7:44 am

    Mel, your baked Camembert sounds fab. I love the idea of the chilli and the nuts with the creamy cheese, yum!

    • 19/06/2014 / 9:58 am

      Thanks Julie. It would work well with one of your homemade bread recipes, too!

  10. 19/06/2014 / 2:25 pm

    That looks incredible! I’m definitely pinning this one to try very soon – we recently had baked Munster with honey which was divine. I’ll have to be careful not to make it for my French mother-in-law though as she can’t stand salé sucré together!

    • 19/06/2014 / 2:37 pm

      I still have to try your baked Munster! I was the same with ‘sucré salé’ until a couple of years ago, and I love it now!

    • 19/06/2014 / 2:37 pm

      I still have to try your baked Munster! I was the same with ‘sucré salé’ until a couple of years ago, and I love it now!

  11. sarahhillwheeler
    23/06/2014 / 2:40 pm

    Brilliant. Love cheese, love cashew nuts. And it sounds easy to make (think I will pin this one and use at Christmas). #TastyTuesday.

    • 23/06/2014 / 6:27 pm

      Great idea! Perfect for sharing at Christmas.

  12. 28/06/2014 / 8:45 pm

    Oh wow this sounds divine! I bet the topping really accentuates the flavour of the cheese. Another recipe for my post-GAPS list xx recipeoftheweek

    • 28/06/2014 / 8:55 pm

      It could also be something you make when you have guests. It is quick and simple. The only problem is you might not be able to resist the temptation to eat it.

  13. 28/06/2014 / 9:30 pm

    This looks fantastic!! Baked camembert is also one of our go too dishes when we have guests; and if I don’t serve it they’re disappointed. Usually go for garlic, rosemary and white wine with mine, but this sounds great with the apricot jam and chilli. Just wondering what I could swap for the nuts, as I’m allergic! #recipeoftheweek

    • 28/06/2014 / 10:32 pm

      That sounds like a great combination, I shall be trying it. How about dry-roasted sunflower seeds for the crunch?

      • 28/06/2014 / 11:46 pm

        Ooo dry-roasted sunflower seeds sounds a good idea. I’ll give that a go next time. Thank you 🙂

        • 29/06/2014 / 8:08 pm

          No problem!

  14. 29/06/2014 / 2:47 pm

    That looks AMAZING and with roasted cashews – two of my favourite ever foods! Yum! #Recipeoftheweek

    • 29/06/2014 / 8:16 pm

      It really is addictive!

  15. 30/06/2014 / 10:44 am

    This looks absolutely gorgeous and so pretty

    • 16/07/2014 / 12:22 am

      It really is (mouth watering as I think about it…).

  16. 08/02/2015 / 9:47 am

    I’ve been making baked bries for years but NEVER did I think to slice and stack it!! This is such a great idea! 🙂

    • 09/02/2015 / 11:25 pm

      I have never had warm Brie but I guess it would work, too. It might be a tad bland, though.

Leave a Reply

Your email address will not be published. Required fields are marked *