Baked Camembert with Fig Jam and Nuts — Quick Hot Appetizer

Silky Camembert, cloaked in a glossy layer of fig jam and scattered with crisp, toasted nuts, bakes into a warm, fragrant appetizer with a delicately caramelized top. Serve it with toasted baguette slices or crackers, then add fresh berries or grapes for an elegant spread that feels effortlessly polished.

Ingredients

• Camembert, 1 wheel, 250g (9 oz)
• Fig jam — 2–3 tbsp
• Walnuts or hazelnuts, chopped — 30g (1 oz)
• Fresh rosemary — 1 sprig
• Olive oil — 1 tsp
• Salt — a pinch
• Ground black pepper — a pinch
• Baguette for serving — 1 loaf
• Balsamic glaze — 1 tsp, optional

Step-by-Step Recipe

1. Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper or prepare a small ovenproof dish.
2. Remove the packaging from the Camembert. If it comes in a wooden box, keep the base as a support. Score the top rind lightly in a crosshatch pattern.
3. Brush the top lightly with olive oil, season with a pinch of salt and pepper, and tuck a few rosemary leaves into the cuts.
4. Spoon the fig jam over the top and spread it gently with the back of a spoon. Scatter the chopped nuts over the surface.
5. Bake for 10–12 minutes, until the center is soft and molten and the edges are just beginning to bubble. The rind should stay intact.
6. Meanwhile, slice the baguette and toast the slices in a dry skillet or in the oven until crisp.
7. Remove the cheese from the oven and, if you like, finish with a drizzle of balsamic glaze. Serve immediately, breaking through the rind and scooping the warm cheese with the baguette.

Serving and Pairings

Serve with baguette, crackers, slices of pear or apple, grapes, or a little extra chopped nuts. For drinks, choose dry sparkling wine, cider, Chardonnay, or a light red.

Tips and Variations

• No wooden box: bake the cheese on parchment with a small rim folded up around it, or place it in a small ceramic ramekin. A double layer of foil also works.
• Swap-ins: thyme works beautifully in place of rosemary; fig jam can be replaced with cranberry sauce or orange marmalade. Use almonds or pecans instead of walnuts.
• Do not overbake: if it stays in the oven too long, the cheese can leak. You want the center soft and yielding while the wheel still holds its shape.
• The nuts taste even better if you toast them in a dry skillet for 2–3 minutes until fragrant.

Nutritional Value

Values are approximate and may vary depending on the specific ingredients used.

Storage and Reheating

This dish is best served immediately while the cheese is still soft and stretchy. If it cools, cover and refrigerate for up to 24 hours. Reheat for 5–7 minutes at 160°C (320°F), just until softened again; do not overheat, or the cheese may separate and turn oily.

Frequently Asked Questions