Cheese and jam

Baked Camembert with cider jelly

Soft, melted Camembert topped with cider jelly, to share with bread. Baked in the oven in winter or in the embers in summer.

Total time
20 min
Budget
Small budget
Difficulty
Easy
Servings
4 people
Baked Camembert with cider jelly
As a true Norman, I love Camembert. In summer, I like to bake it in the embers while we are at the table. Straight from the barbecue, I drizzle it with cider jelly: sheer bliss. But there is no need to wait for barbecue season! In winter, I bake it in the oven.

Prepare everything

Ingredients

4 pers.

Tick the ingredients you already have.

Baked Camembert

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Cotentin PDO farmhouse cider jelly SignaturePoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 9,49 €

Step by step

Method

Follow each step in order.

Active preparation
5 min
Cooking
15 min

Baked Camembert

  1. 1

    Preheat the oven

    Preheat the fan oven to 190–200 °C.

    200 °C
  2. 2

    Prepare the Camembert

    Remove the Camembert's paper and label. Return it to its wooden box only if the box is suitable for cooking. Otherwise, use a small ovenproof dish sized to fit the cheese.

  3. 3

    Score the top in a criss-cross pattern

    Use a knife to score the Camembert's top in a criss-cross pattern. If desired, insert a few sprigs of rosemary.

  4. 4

    Bake in the oven

    If using the wooden box, wrap its base in baking paper to catch any spills. Place in the centre of the oven. Check after about ten minutes that the centre is soft, and extend cooking a little if needed.

  5. 5

    Add the glaze and enjoy

    Serve the Camembert immediately, piping hot, drizzled with cider jelly and accompanied by pieces of bread.