Baked Camembert
with baguette, onion chutney & walnuts | to share
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Serve this baked Camembert with rosemary, garlic and walnuts as a kind of mini-cheese fondue, with baguette and onion chutney. You can serve it as a snack, or as part of a cheese board!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
1 sprig
Fresh rosemary
20 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
40 g
Onion chutney
2 piece
White demi-baguette
(Contains: Rogge, Tarwe May be present: Noten, Sesamzaad, Gluten, Melk (inclusief lactose))
240 g
Camembert
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Take the Camembert out of its packaging and transfer to an oven dish.
- Use the tip of a knife to score a criss-cross diamond pattern over the surface of the Camembert, taking care to not cut all the way through (see Tip).
- Thinly slice the garlic and tear the rosemary leaves from the stalks.
Tip: make sure not to cut too far, otherwise the camembert will melt through the skin.
- Stuff the Camembert with the rosemary leaves and the slices of garlic.
- Top with the walnuts and drizzle with the extra virgin olive oil and the honey.
- Bake the baguettes for 8 - 10 minutes
- Bake the Camembert for the last 7 minutes.
- Slice the baguettes and serve alongside the camembert.
- Season the Camembert to taste with salt and pepper.
- Serve with the onion chutney.
