Description
This elegant yet effortless appetizer combines creamy cheese, fragrant rosemary, crunchy walnuts, and a drizzle of homemade hot honey for the perfect balance of sweet, spicy, and savory flavors. Whether you’re hosting a cozy dinner party, need an impressive holiday starter, or just want to treat yourself to something indulgent, this baked Camembert recipe with hot honey is guaranteed to steal the show.
Ingredients
For the Homemade Hot Honey:
½ cup (170 g) honey
1-2 tsp red pepper flakes (or to taste)
1 tsp apple cider vinegar
For the Baked Camembert:
1 (8-ounce / 225 g) wheel of Camembert cheese
2-3 tbsp prepared Hot Honey (from above)
¼ cup (30 g) chopped walnuts, toasted
1 sprigs of fresh Rosemary
For Serving (optional):
Sturdy crackers, crostini, or baguette slices
Instructions
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Make the Hot Honey: In a small saucepan, combine the honey, red pepper flakes, and apple cider vinegar. Place over very low heat and warm gently for 5-8 minutes, stirring occasionally to infuse the flavors. Do not let it boil. Remove from heat and set aside. This can be made days in advance.
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Preheat and Prep: Preheat your oven to 350°F (180°C). If your walnuts are not already toasted, spread them on a small baking sheet and toast for 3-5 minutes until fragrant.
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Prepare the Camembert: Remove the cheese from its packaging and place it in a small, oven-safe baking dish or a mini cast-iron skillet (approx. 6 inches).
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Score the Cheese: Using a sharp knife, gently score the top rind of the cheese in a crosshatch (diamond) pattern. Make the cuts about 1/4-inch deep.
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Assemble: Drizzle 2-3 tablespoons of the prepared hot honey over the top of the cheese, allowing it to seep into the cuts. Sprinkle generously with the toasted chopped walnuts and lay the fresh rosemary sprig on top.
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Bake: Bake for 15-20 minutes. The cheese is ready when the center is visibly soft, gooey, and molten.
Notes
Tips for Success:
Don’t Overbake: Keep a close eye on the cheese. If you bake it for too long, the cheese can seize up or become rubbery rather than gooey. You want it just melted and molten.
Scoring is Key: Scoring the rind is essential. It not only looks beautiful but also helps the heat penetrate the center and allows the hot honey and thyme to infuse their flavor into the cheese.
Serve Hot: This dish is all about the immediate gratification of dipping into molten cheese. Have your crackers and apples ready to go as soon as it comes out of the oven!
Variations & FAQs:
Can I make the Hot Honey in advance? Yes! It’s actually better if you do. The flavor deepens as it sits. It can be stored in a sealed jar at room temperature for weeks.
What else can I use the Hot Honey on? The hot honey is incredibly versatile. It’s amazing on pizza (especially pepperoni), fried chicken, roasted vegetables (like brussels sprouts), cheese boards, and even in cocktails.
Can I use Brie instead? Absolutely. An 8-ounce wheel of Brie is a perfect substitute if you can’t find Camembert.
Can I use a different nut? Yes, toasted chopped pecans, pistachios, or sliced almonds would all be fantastic.
Storage & Reheating:
Storage: While it’s best eaten fresh, you can store leftover baked camembert in the refrigerator, wrapped tightly. The texture will change once chilled.
Reheating: We do not recommend the microwave. The best way to reheat is in the oven at 350°F (175°C) for about 10 minutes, or until it becomes soft and gooey again.