Warm Camembert with caramelized pear, golden baguette and delicate slices of jamón makes for an elegant first course with a glass of wine. One baking dish, minimal effort, and that perfect, luscious cheese pull straight from the oven.
Ingredients
- Camembert, 1 wheel (about 8.8 oz | 250 g)
- Ripe pear, 1
- Baguette, 1/2 loaf
- Olive oil, 1–2 tbsp
- Honey, 1 tbsp
- Fresh thyme, 2–3 sprigs
- Chili flakes, 1/2 tsp (to taste)
- Jamón, 2.8 oz | 80 g (thin slices)
- Walnuts, 1 oz | 30 g
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C. Using a sharp knife, score the top of the Camembert with shallow crosshatches. Place the cheese in the center of a small baking dish (lining the base with parchment makes cleanup easier).
- Slice the pear into thin wedges and the baguette into rounds. Arrange them around the cheese.
- Drizzle the pear and baguette with olive oil. Spoon a little honey over the Camembert and pear, add the thyme leaves, and finish with chili flakes.
- Bake for 15 minutes, until the cheese is soft and spoonable at the center and the baguette edges are golden.
- Serve immediately: spread the warm Camembert over the toasted baguette, then top with baked pear, slices of jamón, and crushed walnuts.
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Tips and Variations
- For even baking, use a dish that fits the cheese wheel snugly and do not overbake: once the center feels soft and gently wobbly, take it out.
- No jamón? Prosciutto, bresaola, or any thinly sliced cured ham will work. For a vegetarian version, simply add more walnuts.
- The pear can be swapped for figs or a sweet apple; honey can be replaced with maple syrup. A pinch of freshly ground pepper or a few drops of balsamic glaze also work beautifully.
- Prefer more heat? Increase the chili flakes. Want a gentler finish? Use less and add a little more thyme.
Nutritional Value
| Per serving | Value |
|---|---|
| Calories | ~450 kcal |
| Protein | ~18 g |
| Fat | ~27 g |
| Carbohydrates | ~27 g |
| Fiber | ~3 g |
| Sugars | ~10 g |
| Sodium | ~700 mg |
FAQ
How do I know the Camembert is ready without drying it out?
Press the center lightly with a spatula: it should feel soft and yielding, while the rind stays intact. Fifteen minutes at 356°F | 180°C is usually enough.
Can I bake the jamón with the cheese?
It is better not to. Such a thin cured ham dries out quickly and loses its delicacy. Add the jamón at the end, over the warm baguette with the cheese and pear.
What can I use instead of pear if I don’t have one?
Figs, a sweet apple, ripe quince, or even seedless grapes all work well. Keep an eye on the baking time: juicier fruit cooks faster.