Molten Camembert with a caramelized rind, sweet juicy grapes, a gentle hint of chili and the aroma of thyme — this warm appetizer is effortless to make yet looks straight from a restaurant. Serve it hot from the oven with slices of baguette, prosciutto and a drizzle of honey.
Ingredients
- Camembert — 1 wheel (about 9 oz | 250 g)
- Seedless grapes — 7 oz | 200 g
- Baguette — 1 loaf
- Olive oil — 2 tbsp | 30 ml
- Dried thyme — 1/2 tsp | 0.5 tsp
- Chili flakes — 1/4 tsp | 0.25 tsp
- Prosciutto — 3.5 oz | 100 g
- Honey — 1 tbsp | 15 ml (or to taste)
- Freshly ground black pepper — to taste (optional)
How to Make It
- Preheat the oven to 356°F | 180°C. Remove the Camembert from its packaging; if it comes in a wooden box, use it as a baking dish after removing the paper, or transfer the cheese to a small ovenproof dish.
- Score the surface of the cheese with shallow crosswise cuts. Arrange the grapes around it. Slice the baguette and place the pieces nearby, or serve them separately after baking.
- Drizzle the cheese and grapes with olive oil, then sprinkle with dried thyme and chili flakes. Add a little black pepper if you like.
- Bake for 15 minutes at 356°F | 180°C, until the center of the Camembert is soft and flowing and the grapes are lightly blistered.
- Transfer the cheese to a serving plate or serve it straight in the dish. Arrange the grapes and baguette slices alongside.
- Add ribbons of prosciutto and drizzle the cheese with honey to taste. Eat by spreading the melted Camembert over warm baguette with grapes and prosciutto.
Serving
Serve immediately while the cheese is still warm and molten. If you did not bake the baguette alongside it, quickly toast the slices in a dry skillet or toaster for extra crunch.
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Tips and Variations
- Cheese swap: Brie bakes just as well; aim for a soft, flowing center by 12 to 15 minutes.
- Fruit: figs, pears or apples also work beautifully instead of grapes. Their sweetness balances the richness of the cheese.
- Herbs and spices: try rosemary or herbes de Provence; adjust the chili to taste or replace it with a pinch of smoked paprika.
- Nuts: add walnuts or hazelnuts 5 minutes before the end of baking — they will toast and add a lovely crunch.
- To keep the cheese from running out: bake it in a snug small dish or in its wooden box; do not go beyond 18 minutes.
Nutrition
| Calories | ≈460 kcal |
| Protein | ≈21 g |
| Fat | ≈26 g |
| Carbohydrates | ≈34 g |
| Fiber | ≈1.3 g |
| Sugar | ≈13 g |
| Sodium | ≈1000 mg |
FAQ
Can I replace Camembert with Brie?
Yes, Brie behaves in a very similar way. Bake at 356°F | 180°C for about 12 to 15 minutes and watch for a soft, molten center so it does not dry out.
What can I use instead of grapes and prosciutto?
Figs, pears or apples work well; instead of prosciutto, use jamón, bacon, basturma, or leave out the meat entirely and add nuts for crunch.
How do I reheat leftovers?
Warm them in a small dish at 320°F | 160°C for 5 to 7 minutes until soft. In the microwave, the cheese can heat unevenly, so the oven is preferable.