Baked Camembert with Apricot, Ginger & Rosemary
Easy
This indulgent appetiser takes minutes to prepare! Creamy camembert is topped with apricot jam, slices of dried apricot, slivers of crystallised ginger, and a few fragrant rosemary leaves. Once baked, it’s finished off with a sprinkling of salt flakes and chopped walnuts. It’s creamy, rich, sweet, fragrant and very moreish! The ginger makes this particularly suited to colder months and ideal for Christmas. Serve with fresh crusty bread, toasted slices of baguette or wholemeal crackers.
PREP IN
5 MIN
COOK IN
18 MIN
SERVE
2-4
Baked Camembert with Apricot, Ginger & Rosemary
Easy
PREP IN
5 MIN
COOK IN
18 MIN
SERVE
2-4
Introduction
This indulgent appetiser takes minutes to prepare! Creamy camembert is topped with apricot jam, slices of dried apricot, slivers of crystallised ginger, and a few fragrant rosemary leaves. Once baked, it’s finished off with a sprinkling of salt flakes and chopped walnuts. It’s creamy, rich, sweet
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Ingredients
- 1 camembert round
- 2-3 generous tsp apricot jam or conserve
- 2 dried apricots
- 1 piece crystallised ginger (approx. 2x2cm)
- 2 sprigs fresh rosemary, finely chopped
- 3-4 walnuts, chopped
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted.
- 2. Remove the camembert from its box then peel off the paper wrapper. Return the cheese to the base of the box. If the cheese did not come in a box, place it in a camembert ramekin. Tip: If you’re not sure that the camembert box will hold during baking, you can secure it by tightly tying a piece of kitchen twine around the circumference.
- 3. Use a sharp knife to score the top of the cheese in a cris-cross pattern.
- 4. To prepare the topping, cut the dried apricots in 5 or 6 slices. Stir half of the slices into the apricot jam in a small bowl.
- 5. Spoon the jam mix on top of the camembert then add the remaining apricot slices along with the slivers of ginger and about ½ of the chopped rosemary. (You can also add the chopped walnuts now if you prefer them toasted.)
- 6. Place prepared cheese in its container on a small tray then bake in the pre-heated oven until the cheese is melted through and the jam starts to bubble, 15-18 minutes.
- 7. Remove from the oven and carefully transfer to a serving plate. Finish with a few salt flakes, the remaining rosemary, and the chopped walnuts (if you didn’t already add them.)
- 8. Serve immediately with fresh pieces of crusty bread, toasted slices of baguette, or thick wholemeal crackers.
