This decadent, gooey Baked Camembert Recipe is the ultimate appetizer for any party - requiring just 5 simple ingredients and 20 minutes. Featuring warm oven camembert cheese topped with a sweet, tart cranberry compote and served with loads of crusty bread for dipping, this elegant cheese appetizer is always a crowd pleaser! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
For Serving: Crackers, Baguette Slices, Walnuts, Fresh Fruits and Vegetables
ServingSuggestions:Crostini (toasted and sliced baguette), Crackers, Fresh Veggies, Candied Nuts
Instructions
Preheat oven: Arrange oven rack to the middle position and preheat the oven to 350 degrees F.
Make the Cranberry Topping: In a small saucepan over medium-high heat, cook brandy and sugar, stirring occasionally. Bring to a boil. Add half of the cranberries and cook, stirring frequently, until the cranberries burst, about 5-6 minutes. Add in the remaining cranberries and bring to a boil. Immediately remove the pan from heat and stir in the orange zest and thyme. Season to taste with a pinch of salt. Set aside, uncovered, to cool to room temperature.
Prep the Camembert: Score the top of the camembert in a crosshatch pattern with a paring knife. Transfer to a small baking dish. In a small bowl combine the brandy, oil and a pinch of salt. Pour mixture over cheese.
Bake the Camembert: Bake until cheese is very soft and oozy in the middle, about 15-20 minutes. Spoon any excess liquid over the cheese and let it rest for 5 minutes. (Tip: You must rest the cheese so it has a chance to settle!)
Top Baked Cheese: Use a large spoon to dollop the cranberry mixture on top of the warm camembert cheese. Sprinkle with fresh thyme and orange zest, if using.
Serve: Serve camembert immediately with crackers, baguette slices, and optional cheese board accouterments, if desired..
Video
Notes
Camembert Substitute: If you can’t find, or simply don’t want to use camembert, you can substitute brie cheese.
Preparing the Cheese: I baked the camembert right in its wooden box. You still need to place the box onto a baking dish though. Also, make sure you score the top of the cheese with a paring knife. I scored mine in a crosshatch pattern.
Cranberries: I used fresh cranberries, but you can substitute frozen if that is what you have on hand.
To make in advance: The cranberry compote can be made up to 5 days in advance. Simple cover and store in the refrigerator. When you are ready to use, bring the compote to room temperature before serving. Or, if you want a warm compote, place the compote in a small saucepan over low heat until desired temperature is achieved.
Nutritional information is an estimate based upon 8 servings. The exact information will depend upon the brands of ingredients and precise measurements used.