Baked Camembert with Cranberry

I bought my first whole Camembert on a whim at a farmers market, mostly because the vendor insisted it would change my life. She wasn't wrong. That night, I baked it with whatever I had in the pantry—some leftover cranberry sauce and a handful of walnuts—and watched it turn into something ridiculously indulgent. My friends arrived just as it came out of the oven, and we tore into it with bread still warm from the toaster.

The first time I served this at a holiday gathering, I underestimated how quickly it would disappear. I turned around to grab more bread, and when I came back, the dish was already empty except for a few smears of jam. Now I always bake two wheels if I'm expecting a crowd, because one is never enough once people realize how good it is.

Ingredients

• Camembert cheese wheel: Look for one that comes in a wooden box, it doubles as the baking dish and the cheese melts more evenly when baked in its original container.
• Cranberry jam: The tartness cuts through the richness of the cheese beautifully, but fig or apricot preserves work just as well if you want to switch it up.
• Fresh rosemary: Just a few leaves add a fragrant, earthy note that makes the whole thing smell like a winter feast.
• Toasted walnuts or pecans: These add a welcome crunch and a nutty depth, toast them lightly in a dry pan until they smell amazing.
• Freshly ground black pepper: A generous grind balances the sweetness and brings out the savory side of the cheese.
• Baguette or crackers: Fresh baguette is ideal for scooping, but sturdy crackers work too if you prefer something crispier.

Instructions

Prepare the oven and cheese:

Preheat your oven to 180°C (350°F). Remove the Camembert from its plastic wrap but keep it in the wooden box, or transfer it to a small ovenproof dish if the box has any paper lining.

Score the top:

Use a sharp knife to make a shallow crisscross pattern across the top of the cheese. This helps the jam sink in and the cheese melt evenly.

Add the toppings:

Spoon the cranberry jam over the scored cheese, spreading it gently to cover the surface. Scatter rosemary leaves and chopped nuts on top if using, then finish with a few grinds of black pepper.

Bake until molten:

Place the dish on a baking tray to catch any drips and bake for 12 to 15 minutes. The cheese is ready when the center jiggles slightly and the edges are bubbling.

Serve immediately:

Carefully remove from the oven and set on a serving plate. Serve right away with sliced baguette or crackers for dipping while the cheese is still gooey and warm.

Save

There's something about watching people dip bread into warm, melted cheese that makes any gathering feel instantly cozier. I've served this on quiet weeknights with just my partner and a bottle of wine, and it feels just as special as when it's the centerpiece of a party. It's one of those recipes that turns a simple moment into a small celebration.

Flavor Variations

If you want to experiment, try adding a splash of port or red wine to the cranberry jam before spooning it on, it deepens the flavor and adds a subtle warmth. I've also swapped the cranberry for fig jam with thyme, or apricot preserves with a drizzle of honey, and each version has its own charm. The base recipe is forgiving, so feel free to play with whatever preserves and herbs you have on hand.

Serving Suggestions

This pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir, the acidity balances the richness perfectly. If you're serving it as part of a larger spread, add some fresh grapes, sliced apples, and a handful of almonds to the board. It also works as a cozy dinner starter before a roast or a hearty winter salad.

Make Ahead and Storage

You can assemble the whole thing up to an hour before guests arrive and keep it in the fridge, then just pop it in the oven when you're ready. Leftovers are rare, but if you do have any, let the cheese cool completely and refrigerate it in an airtight container. Reheat gently in a low oven until warmed through, though it's never quite as magical as the first bake.

• Assemble early and refrigerate, then bake fresh for the best texture and aroma.
• Use any leftover baked Camembert spread on toast the next morning, it's surprisingly good with coffee.
• If you're doubling the recipe for a crowd, bake both wheels on separate trays so they cook evenly.

Save

This recipe has become my go to whenever I want to impress without stress, and it never fails to make people smile. I hope it brings as much warmth to your table as it has to mine.

Recipe Questions & Answers

→ How do you prepare the Camembert before baking?

Unwrap the cheese, place it in a wooden box or ovenproof dish, then score the top in a crisscross pattern to help it melt evenly.

→ Can I add toppings to enhance flavor?

Yes, fresh rosemary sprigs and chopped toasted walnuts or pecans can be added before baking to add aroma and texture.

→ What temperature and time are best for baking?

Bake at 180°C (350°F) for about 12–15 minutes until the cheese becomes soft and gooey in the center.

→ What can I serve alongside the baked Camembert?

Sliced baguette or assorted crackers make excellent accompaniments, perfect for dipping into the molten cheese.

→ Are there any variations for the cranberry jam?

You can substitute cranberry jam with fig, apricot, or cherry preserves for different flavor profiles.