logo-en

Baked Camembert with Fig Jam

Baked Camembert with Fig Jam

Baked Camembert with Fig Jam is a delicious and indulgent holiday recipe that is sure to impress your guests. The creamy and gooey camembert cheese pairs perfectly with the sweet and tangy fig jam, creating a delightful combination of flavors. This recipe is easy to make and is perfect for any holiday gathering or special occasion.

Prep Time Cook Time Total Time Servings
10 mins 20 mins 30 mins 6 servings

Ingredients

  • 1 wheel of Camembert cheese (about 8 ounces)
  • 1/2 cup fig jam
  • 1/4 cup chopped walnuts
  • Fresh rosemary sprigs, for garnish
  • Crackers or baguette slices, for serving

Note: Feel free to adjust the quantities of fig jam and walnuts according to your preference.

Cooking Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Remove any packaging or paper from the Camembert cheese and place it back in its wooden box or on a baking dish lined with parchment paper.
  3. Using a sharp knife, score the top of the cheese in a criss-cross pattern.
  4. Spoon the fig jam over the top of the cheese, spreading it evenly.
  5. Sprinkle the chopped walnuts over the fig jam.
  6. Place the cheese in the preheated oven and bake for about 20 minutes, or until the cheese is soft and gooey.
  7. Remove the baked Camembert from the oven and let it cool for a few minutes.
  8. Garnish with fresh rosemary sprigs for added flavor and aroma.
  9. Serve the baked Camembert warm with crackers or slices of baguette.

Serving Suggestions

Baked Camembert with Fig Jam is a versatile dish that can be served as an appetizer, snack, or even as part of a cheese platter. It pairs well with a variety of accompaniments such as fresh fruit, sliced cured meats, and pickles. This recipe is perfect for holiday gatherings, dinner parties, or any special occasion where you want to impress your guests with a delicious and elegant appetizer. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

New Recipes

Subscribe To Our Newsletter