Baked Camembert, Roast Pecans and Hazelnuts, Apricot, Chilli and Thyme Honey

Jump to Recipe

Baked Camembert, Roast Pecans and Hazelnuts, Apricot, Chilli and Thyme Honey is exactly as you would imagine – luscious, rich, creamy, dreamy, hot, baked Camembert drizzled with sweet, seasoned, runny honey and apricots with a deliciously warm and spicy kick, and finally, some crispy, crunchy nuts and seeds.

What should I serve with this dish?

Delicious served with chunks of fresh or garlic bread, you can also serve it with different crackers, breadsticks or some slices of fresh, crispy apple.

When should I serve this delicious dish?

You can serve this Baked Camembert dish as an appetiser, a light lunch, it is a great alternative to a cheeseboard or instead of dessert, and it makes a wonderful snack whilst watching a film or sport on the television. We also love it after a long, cold walk or a day on the piste. Mouthwatering, warming, hearty; this is one phenomenally speedy recipe which you will come back to, time and again throughout winter.

Lyngen Lodge

This is my version of a starter we enjoyed on our trip to Lyngen Lodge last April. They called theirs Oven Baked Brie, Roasted walnuts, hazelnuts, almonds, pumpkin seeds, apricots in rhubarb syrup. This is my version; it is very similar but I used Camembert, I didn’t add any rhubarb but I did include a little chilli heat to balance the sweetness.

• 

• 

How to make Baked Camembert, Roast Pecans and Hazelnuts, Apricot, Chilli and Thyme Honey

Collect all your ingredients together:

For the Camembert, Nuts and Seeds –

• small, round Camembert or Brie cheese
• pecan nuts
• hazelnuts
• slivered or flaked almonds
• pumpkin seeds
• sunflower seeds

For the Apricot, Chilli and Thyme Honey –

• runny honey
• water
• dried, ready to eat apricots
• chilli flakes, to taste
• fresh thyme
• pinch of sea salt, to taste
• grinding of freshly ground black pepper, to taste

Serving options –

• extra fresh thyme
• fresh or garlic bread
• bread sticks
• crackers
• sliced, fresh apple

How to make this delicious dish:

1. First prepare the Camembert, Nuts and Seeds – remove the Camembert from the packaging and place in baking parchment inside a ceramic Camembert dish or small bowl. Ideally it should fit inside quite snuggly and the baking parchment should be overhanging.
2. Bake in the centre of a pre-heated oven for 20 – 25 minutes, or until the cheese is very soft.
3. Scatter the nuts onto a baking tray and pop in the oven, alongside the cheese, for 5 minutes. After 5 minutes, remove from the oven, make sure the nuts are at one end of the tray, and add the seeds to the other end of the tray. Cook for a further 2 – 3 minutes. Remove from the oven and when cool, roughly chop the pecan nuts and hazelnuts. Set aside.
4. Now make the Apricot, Chilli and Thyme Honey – chop the apricots and add to a saucepan with the honey, water, chilli flakes and sprigs of thyme. Simmer gently for 5 minutes to reduce slightly and then set aside to infuse. Taste and add more chilli flakes and some salt and pepper, if necessary.
5. Now bring it all together – divide the Camembert into 4 and place each ¼ in the centre of a warmed serving plate.
6. Scatter over the nuts and seeds equally, between the plates.
7. Discard the thyme stems from the honey. Divide the apricots between the 4 plates and drizzle over any remaining syrup.
8. Garnish with fresh thyme sprigs and serve immediately with your choice of serving options.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.