Baked camembert with hazelnuts and honey

Baked camembert with hazelnuts and honey

What screams "Fall" more than a baked camembert ? Not much else, in my opinion. And if you add crispy toasty hazelnuts and honey... It just gets better and better. I love cheese so much, it's crazy.

You want to use a raw milk camembert if you can find it because it has a better texture once baked, it's more gooey and runnier. The best is to heat this camembert straight out of the over, with crispy bread, potatoes and prosciutto. And since there's never too much camembert, you can also try this camembert tart !

Baked camembert with hazelnuts and honey (serves 2) :

  • 1 raw milk camembert
  • 10 hazelnuts
  • 1 tbsp honey
  • 1/2 tsp thyme
  • Salt and pepper

To serve :

  • 20 fingerling potatoes
  • 4 slices of prosciutto
  • Butter
  • Salt and pepper

Wash and dry the potatoes.

Heat a knob of butter into a pan, add the potatoes. Season with salt and pepper and cook on medium heat, stirring often, until the potatoes are tender.

Preheat the oven at 200°C/390°F.

Take the camembert out of the plastic wrap it comes with and put it back into its wooden box.

Square the top of the cheese with a knife, season with salt and pepper.

Chop the hazelnuts roughly and put them on top. Add the honey too.

Bake for 12-14 minutes.

Serve the camembert warm with potatoes and prosciutto.