A molten, spoonable Camembert with sun-bright apricot jam, crunchy walnuts, and the perfume of fresh thyme — a crowd-pleasing hot appetizer for wine night or a festive table. It bakes in just 15 minutes and always has that wow factor.
Ingredients
- Camembert — 1 wheel, about 9 oz (250 g)
- Apricot jam — 3 tbsp (45 mL)
- Walnuts, chopped — 3/4 oz (20 g)
- Fresh thyme (leaves) — 1 tsp
- Olive oil — 1 tsp (5 mL)
- Freshly ground black pepper — a pinch
- Salt — a pinch
- Baguette — 8 slices (for serving)
Instructions
- Preheat the oven to 350°F (180°C).
- Unwrap the Camembert, return the wheel to its wooden box with the lid removed, or place it on a parchment-lined sheet pan. Score the top with shallow crosshatch cuts.
- Brush the cheese with olive oil and spoon the apricot jam over the top.
- Sprinkle with chopped walnuts and thyme leaves; season lightly with salt and pepper.
- Bake 12–15 minutes, until the center is soft and oozy and the top is just starting to take on color.
- While the cheese bakes, toast the baguette slices for 5–7 minutes on a second sheet pan or in a toaster.
- Serve right away: slit the top rind, let the cheese gently spill out, and dip the warm baguette into the molten Camembert with jam.
Tips & Variations
- Swap walnuts for hazelnuts, almonds, or pecans.
- Trade the apricot jam for fig jam, raspberry jam, or a tart cranberry sauce.
- Don’t overbake: overheated cheese can turn grainy.
- Add a pinch of red pepper flakes for heat or a little orange zest for a citrus lift.
What to Serve With It
- Crusty baguette, grissini, or crackers
- Pear and apple wedges
- A light arugula salad with balsamic
Nutrition per Serving
| Calories | 269 calories |
| Protein | 12.6 g |
| Fat | 19.5 g |
| Carbs | 10 g |
| Sugar | 9.8 g |
| Fiber | 0.3 g |
| Sodium | 500 mg |
Frequently Asked Questions
Can I replace the apricot jam?
Yes. Fig jam, orange marmalade, or a tart cranberry sauce work beautifully — the sweet-tart profile balances the cheese’s rich creaminess.
How do I know when the Camembert is done?
Press the center gently with a knife or spoon — it should yield and feel soft. The rind will stay intact while the inside turns molten.
Can I make it without nuts?
Absolutely. Skip the nuts or swap in pumpkin or sunflower seeds for crunch.
No wooden box?
Bake on parchment in a small oven-safe dish just larger than the cheese to help it keep its shape and prevent spreading.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy