Baked Camembert with Honey, Walnuts & Rosemary

Baked Camembert with honey is warm, gooey, and loaded with toasted walnuts, rosemary, and garlic. A cheesy appetizer that's made for sharing!

Prep Time 10

Cook Time 18

Total Time 28

Servings Servings

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.

Avoid overbaking, as the cheese can become runny and lose its structure.

Choose a ripe Camembert. A wheel that feels slightly soft will melt better than one that's very firm.

Use an oven-safe dish. Only bake in the wooden box if the manufacturer confirms it's oven-safe. Remove all plastic packaging first.

Don't score too deeply. Shallow cuts are all you need to tuck in the garlic without letting the cheese escape.

Watch the walnuts. Toast them in a dry skillet and stir often. They can go from golden to burnt pretty quickly!

Don't overbake. The center should feel soft and yielding. Too much oven time can cause the cheese to split.

Store leftovers promptly. Refrigerate in an airtight container for up to 2 days. Reheat at 350°F (175°C) for 8–10 minutes, until heated through.