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Warm, gooey cheese with a drizzle of honey? Yes, please! This baked Camembert with honey is an easy, shareable appetizer made with toasted walnuts, fresh rosemary, and garlic. All ready in under 30 minutes!
Once you break into that warm Camembert and the melted cheese starts spilling out, good luck stopping at one bite! The honey adds just enough sweetness, while the rosemary, garlic, and toasted walnuts keep things interesting. Grab some crusty bread and get scooping!
If you already love my baked Brie with cranberries, you’re going to love this one, too! And if you’re putting together a whole appetizer spread, add some ricotta and hot honey crostini or a bowl of olive oil bread dip to give everyone even more to dig into.
✳︎ Why You’ll Love This Baked Camembert with Honey
- That gooey cheese! Seriously, is there anything better than dipping a piece of crusty bread into warm, melted cheese?
- Sweet, savoury, and a little crunchy. Honey, garlic, rosemary, and toasted walnuts are SO good together.
- Hardly any effort required. A handful of ingredients, about 10 minutes of prep, and the oven does the rest.
- Looks fancy, but isn’t fussy. Bring this to the table and let everyone dig in. No fancy plating necessary!
- Great for sharing. Date night, holiday parties, or a cozy night on the couch. There’s really no bad time for baked cheese!
Ingredients You’ll Need
You only need a handful of ingredients to make this honey baked Camembert, and each one brings a little something to the party!
- Camembert Cheese: You’ll need one whole wheel (about 8 ounces). Look for a ripe Camembert that feels slightly soft when gently pressed. A really firm, underripe wheel might not melt as nicely.
- Honey: Regular honey works great here! It adds just the right amount of sweetness to balance out the rich, salty cheese. We’ll use some before baking and save the rest for drizzling on top.
- Walnuts: Give these a quick toast before adding them. It brings out their nutty flavour and gives the finished cheese a nice little crunch.
- Fresh Rosemary: A little goes a long way! Fresh rosemary adds a lovely herby flavour without taking over.
- Garlic: Just one small clove, thinly sliced. You want a hint of garlic in every bite, not enough to overpower the cheese.
- Black Pepper and Flaky Sea Salt: A little freshly cracked pepper finishes everything off nicely. The flaky salt is optional since Camembert already has plenty of flavour on its own.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Tips for Perfect Baked Camembert
A few little things can make all the difference between beautifully melted Camembert and a cheese that just won’t cooperate!
Don’t Cut Too Deep
When scoring the top of your Camembert, keep those cuts nice and shallow. You want to open up the rind a little without cutting so deep that all that gooey cheese escapes while baking.
Keep an Eye on the Clock
At 350°F (175°C), your Camembert should take about 15 to 18 minutes to bake. But every wheel is a little different! The size, ripeness, and even your oven can affect how quickly it melts, so don’t rely on the timer alone.
Give It a Gentle Press
Not sure if it’s ready? Gently press the center with the back of a spoon. It should feel soft and give a little under the pressure. That’s your sign there’s warm, creamy cheese waiting underneath that rind!
Don’t Overdo It
More time in the oven doesn’t necessarily mean gooier cheese! Overbaking can cause Camembert to turn oily or separate, so pull it out once the center is nice and soft. Still feeling firm? It might need a little more time, or your cheese may have been a bit underripe to begin with.
Can You Bake Camembert in Its Wooden Box?
Yes, but only if the box is oven-safe! Some Camembert comes in wooden packaging that’s suitable for baking, but not all of it is, so always check the manufacturer’s instructions first.
If your box is oven-safe, remove any plastic wrapping and non-oven-safe packaging before baking. Not sure? No worries! Just pop the cheese into a snug-fitting, oven-safe baking dish instead. Either way, place it on a baking sheet to catch any drips. Nobody wants melted cheese all over the bottom of their oven!
What to Serve with Baked Camembert
Half the fun of baked Camembert is figuring out what to dip into all that gooey cheese! You really can’t go wrong with a mix of something crunchy, something fresh, and a few extras for snacking.
Bread and Crackers
Crusty baguette slices are always a winner, especially when they’re lightly toasted. My garlic crostini would be SO good with this! You can also tear up some of my no knead bread for dipping, or serve it with my homemade crackers or tortilla chips if you want something crunchy. Just make sure whatever you’re using is sturdy enough to scoop up all that gooey cheese!
Fruit and Nuts
Fresh apple slices, pears, and grapes are all great alongside warm Camembert. Their freshness cuts through the richness of the cheese, and that little bit of sweetness works beautifully with the honey. The toasted walnuts already bring plenty of crunch, but feel free to scatter a few extra around the platter for snacking.
Charcuterie and Drinks
Want to turn this into a full appetizer spread? Add some prosciutto, salami, or even my crispy prosciutto for a salty bite alongside the sweet honey and creamy cheese. A glass of sparkling wine or crisp, dry cider goes nicely with it, too. This is a fun one to bring out for holiday gatherings, Christmas parties, or whenever you’ve got a few friends around the table!
Easy Variations
Want to switch things up a little? Here are a few ways to put your own spin on this baked Camembert without messing with a good thing!
- Make it spicy: Swap the regular honey for hot honey if you like a little kick with your gooey cheese. Sweet, spicy, and SO good!
- Switch up the herbs: Fresh thyme works just as well as rosemary and gives the cheese a slightly different herby flavour.
- More garlic, please! Love garlic? Add a few extra thin slices for a stronger savoury bite. Just don’t go overboard or it’ll steal the show!
- Switch up the nuts: Not a walnut fan? Try my toasted pecans or toasted pepitas instead. Both add a nice little crunch and taste great with the honey and melted cheese!
Storage & Reheating
- To Store: Got leftovers? Lucky you! Let the Camembert cool, then transfer it to an airtight container and refrigerate promptly for up to 2 days.
- To Reheat: Pop it back into an oven-safe dish and warm at 350°F (175°C) for about 8 to 10 minutes, or until heated through and softened. Just keep in mind that reheated Camembert might not be quite as smooth and gooey as it was fresh out of the oven. Still tasty, though!
Frequently Asked Questions
more appetizers you’ll love
Still in the mood for something cheesy, snackable, or made for sharing? Here are a few more appetizers worth adding to your next spread!
- Smoked Salmon Crostini. A little fancy, without the fuss.
- Spinach Artichoke Dip. Hot, cheesy, and made for dipping.
- Pumpkin Cheeseball. A fun addition to fall gatherings.
- Blue Cheese Stuffed Olives. Salty, tangy little bites for snacking.
- Loaded Baked Potato Skins. Crispy, cheesy, and loaded with toppings.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Baked Camembert with Honey, Walnuts & Rosemary
Video
Equipment
Ingredients
- 1 (8 oz / 225–250 g) wheel Camembert cheese
- 2 tbsp honey (divided)
- ⅓ cup walnuts
- 1 tsp fresh rosemary (finely chopped)
- 1 small garlic clove (thinly sliced)
- freshly ground black pepper (to taste)
- flaky sea salt (optional, for serving)
- crackers or crusty bread (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Place the Camembert in a small, snug-fitting oven-safe baking dish.
- Add the walnuts to a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
- Using a sharp knife, make a few shallow cuts across the top of the Camembert rind. Tuck the garlic slices into the cuts and drizzle with 1 tablespoon of honey.
- Sprinkle with the rosemary and a little freshly ground black pepper.
- Bake for 15–18 minutes, until the center feels soft and gently yields when pressed. Let the Camembert rest for 2 minutes. Top with the toasted walnuts, drizzle with the remaining tablespoon of honey, and finish with flaky sea salt, if using. Serve warm with crusty bread or crackers for dipping.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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