Baked Camembert Cranberry Jam (Printable)

Warm, gooey Camembert topped with tangy cranberry jam and optional nuts for a tasty appetizer.

# What You Need:

→ Cheese

01 - 1 whole Camembert cheese wheel (8.8 oz)

→ Toppings

02 - 3 tablespoons cranberry jam or cranberry sauce
03 - 1 sprig fresh rosemary (optional)
04 - 1 tablespoon chopped toasted walnuts or pecans (optional)
05 - Freshly ground black pepper, to taste

→ To Serve

06 - 1 baguette, sliced or assorted crackers

# How to Make It:

01 - Preheat the oven to 350°F. Unwrap the Camembert and place it back in its wooden box or transfer to a small ovenproof dish.
02 - Score the top of the cheese in a crisscross pattern using a sharp knife.
03 - Spread cranberry jam evenly over the scored surface. Scatter rosemary leaves and chopped nuts over the jam if using.
04 - Sprinkle freshly ground black pepper atop the toppings.
05 - Bake for 12 to 15 minutes until the cheese is soft and molten at the center.
06 - Remove carefully from the oven and serve immediately with sliced baguette or crackers.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in the time it takes to preheat the oven.
  • The contrast between creamy, molten cheese and tart cranberry jam makes every bite addictive.
  • You can customize it endlessly with different jams, nuts, or herbs depending on what's in your pantry.
02 -
  • Do not overbake or the cheese will split and leak out everywhere, turning your elegant appetizer into a puddle.
  • Let the cheese sit at room temperature for 10 minutes before baking so it melts more evenly and doesn't stay cold in the middle.
03 -
  • Score the cheese deeply enough to let the jam soak in, but not so deep that you cut all the way through the rind.
  • Serve this straight from the oven while it's still molten, as it firms up quickly and loses that irresistible gooey magic once it cools.

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