Baked Camembert with cranberries & walnuts
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Golden, gooey and gloriously festive, this baked Camembert crowned with cranberries, walnuts and rosemary makes a stunning centrepiece for a light lunch or as a starter, perfect for sharing with friends
Baked Camembert with cranberries & walnuts
- 1 whole Camembert (in its wooden box)
- 3-4 tbsp cranberry sauce (homemade or good quality jarred)
- A small handful of fresh cranberries (optional, for garnish)
- 30 g walnuts (roughly broken)
- 2 sprigs fresh rosemary
- 1 small baguette (sliced)
- Preheat oven to 200°C (400°F / Gas 6).
- Unwrap the Camembert, line the wooden box with baking paper, and place the cheese back inside. Score the rind in a criss-cross pattern with a sharp knife.
- Bake for 12-15 minutes, until the cheese is soft in the middle and starting to ooze.
- Dry-roast the walnuts in a dry frying pan over medium heat for approximately 5 minutes, stirring constantly until golden brown and fragrant.
- Toast the bread lightly under the grill or in the hot frying pan.
- Remove the cheese from the oven, place on a serving plate, spoon over the cranberry sauce, then scatter with walnuts, a few fresh cranberries and rosemary sprigs.
- Serve immediately. The Camembert makes a pretty centrepiece for the table, with the toast alongside, ready for dipping.
You can swap cranberry sauce for redcurrant jelly or fig relish if preferred all pair beautifully with the richness of Camembert.
Lead photo credit : Shutterstock
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