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

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

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.

Course apetiser, light lunch, Snack, Starter
Keyword apricots, baked camembert, cinnamon and honey butter, roast nuts
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Susan

Ingredients

For the Camembert, Nuts and Seeds –

  • 250g small, round Camembert or Brie cheese
  • 7 – 8 pecan nuts
  • 1 tablespoon hazelnuts
  • 1 tablespoon slivered or flaked almonds
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon sunflower seeds

For the Apricot, Chilli and Thyme Honey –

  • 4 tablespoons runny honey
  • 4 tablespoons water
  • 4 – 5 dried, ready to eat apricots
  • ⅛ – ¼ teaspoon chilli flakes, to taste
  • 2 sprigs of 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
  • breadsticks
  • crackers
  • sliced, fresh apple

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. 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.

  4. Bake in the centre of a pre-heated oven for 20 – 25 minutes, or until the cheese is very soft.

  5. 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.

  6. 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.

  7. Now bring it all together – divide the Camembert into 4 and place each ¼ in the centre of a warmed serving plate.

  8. Scatter over the nuts and seeds equally, between the plates.

  9. Discard the thyme stems from the honey. Divide the apricots between the 4 plates and drizzle over any remaining syrup.

  10. Garnish with fresh thyme sprigs and serve immediately with your choice of serving options.

Recipe Notes

Equipment:

  • baking dish
  • baking parchment
  • baking tray
  • saucepan
  • chopping board and knife

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.