Making Baked Camembert
This Baked Camembert recipe is perfect for creating a glamorous look without much skill or time needed. I know its an old fashioned type of recipe, but the oldies and goodies never seem to die completely. They just keep going with maybe the addition of a few modern ingredients. I’m referring to the fact that this version has soft sticky dates chopped onto the surface to cook and mix in with the chopped walnuts and make the gooey melted cheese even more delectable.
I used a whole 250g Camembert cheese this time, but I have also made this using a larger Brie. Any soft cheese which is complete in its “skin” would work here once you know you can end up with a gooey melted yumminess to scoop up with crackers or bread.
Pre heat the oven to 180ºC (350ºF). Although I’m sure it would be fine not to, I always puncture the surface skin just to allow maximum seepage of all the good stuff. Then, all that’s needed is to load the ingredients onto the top and pour on half your chosen liqueur. Pour on the other half when you retrieve the cheese from the oven.
Baked Camembert – Recipe Serves 4 as a starter
250g (9 oz) Camembert whole (or other) cheese
2 plump soft and sticky dates such as Medjool
30g (1.5 oz) chopped walnuts
30ml (2 tbsp) sweet liqueur such as Kahlua, Cointreau etc.
Another reason this recipe is so good is, you know when you’ve been on holiday and brought back a bottle of the local sweet alcoholic drink? The kind that tasted so good on holiday but now you’re home you have no idea what to do with it? Use it here, but only if you actually like the flavour.
The photo above is the cheese all loaded up before entering the oven. The one below is 20 minutes or so later, looking unbelievably tantalising. You need something like chunks of crusty bread or sturdy crackers to scoop this heavenly mess into your mouth.