Baked Camembert with Figs, Grapes, and Honey

Stretchy baked Camembert with figs and grapes under honey and thyme is an elegant warm appetizer for sharing. The cheese turns soft and creamy, the fruit caramelizes, and crisp bread soaks up the fragrant cheese. Perfect when you need to impress guests quickly.

Ingredients

• Camembert, 9 oz | 250 g wheel
• Fresh figs — 3
• Seedless grapes — 5.3 oz | 150 g
• Honey — 2 tbsp | 30 ml
• Fresh thyme — 2 sprigs
• Baguette — 1

Step-by-step recipe

1. Preheat the oven to 356°F | 180°C. Line a small ovenproof dish with parchment, or use the wooden cheese box wrapped in foil.
2. Carefully trim off the top rind of the Camembert, leaving a border around the edges. Place the cheese in the dish, cut side up.
3. Slice the figs into wedges and remove the grapes from the stems. Arrange the fruit around the cheese and partly on top.
4. Drizzle with honey and scatter over the thyme leaves.
5. Slice the baguette into thin pieces and arrange them beside it on a baking sheet.
6. Bake for 15 minutes, until the center is molten and the bread is lightly golden. Serve at once, dipping the baguette slices into the melted cheese.

Tips and variations

• No figs? Swap in pear, a sweet apple, or a few blackberries/raspberries.
• Use dried thyme if needed (1/2 tsp), but sparingly.
• Brie of a similar size works beautifully instead of Camembert.
• Add texture: scatter walnuts or hazelnuts over the cheese before baking.
• Prefer a sweeter finish? Increase the honey to 3 tbsp or replace part of it with maple syrup.

Nutritional value (per serving)

FAQ