Stretchy Camembert with the delicate sweetness of fig jam, a light chili kick and the scent of fresh thyme — a quick, elegant appetizer that pairs beautifully with a glass of wine. The crisp baguette bakes right alongside the cheese, while savory slices of beef jerky finish the dish with a satisfying edge.
Ingredients
- Camembert, 1 wheel (about 9 oz | 250 g)
- Baguette, 1 loaf
- Honey, 1 tbsp | 1 tbsp
- Chili flakes, 1/2 tsp | 0.5 tsp
- Fresh thyme, 2–3 sprigs
- Olive oil, 1 tbsp | 1 tbsp
- Fig jam, 3–4 tbsp | 3–4 tbsp
- Beef jerky, 3.5–3.5 oz | 80–100 g (sliced)
How to prepare
- Preheat the oven to 356°F | 180°C. Place the Camembert in a small ovenproof dish or on a parchment-lined baking sheet.
- Drizzle the cheese with honey, sprinkle with chili flakes and thyme leaves. Arrange the baguette slices around the cheese and lightly brush them with olive oil.
- Bake for 15 minutes, until the center of the cheese is soft and gooey and the baguette is golden at the edges.
- Remove from the oven. Spread the toasted baguette with fig jam, top with the warm Camembert and finish with slices of beef jerky. Serve at once.
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Tips and variations
- Leak-proof baking: use a small dish with sides or parchment to keep the melted cheese contained.
- Substitutions: Brie works well in place of Camembert; cranberry, pear or apricot jam can replace the fig jam.
- Meat choice: beef jerky can be swapped for prosciutto or bresaola.
- Extra texture: add a handful of chopped walnuts or hazelnuts before baking.
- Milder version: reduce the chili flakes or replace them with freshly ground black pepper.
- Without baguette: serve with crackers or thin toasts made from wholegrain bread.
Nutritional value (per 1 of 4 servings)
| Calories | Protein | Fat | Carbohydrates | Fibre | Sodium |
|---|---|---|---|---|---|
| 415 kcal | 21 g | 21 g | 34 g | 2 g | 900 mg |
Frequently asked questions
Should I remove the top rind from the Camembert?
No — bake it in the rind, which helps hold the molten cheese together. At serving time, simply cut the top and scoop it out with a spoon.
What can I use instead of fig jam if I don’t have any?
Cranberry, cherry, apricot jam or pear chutney all work well. The key is a gentle fruity sweetness against the salty cheese.
How do I know the cheese is ready and won’t dry out?
After 12–15 minutes, give the dish a gentle shake: the center should be soft and wobbly. If it is, serve immediately and do not overbake.