Baked Camembert with Raspberries & Walnuts
By Emily Delaney
Baked Camembert with Raspberries & Walnuts
By Emily Delaney
- 1 wheel of camembert
- ¼ C honey
- ⅛ tsp kosher salt
- ⅓ C fresh raspberries
- ¼ C chopped walnuts
Preheat oven to 350°
Remove camembert from plastic/paper packaging; use a sharp knife to score diagonal lines across the top.
Put the camembert back into its wooden box and place on a baking sheet. Bake for 15-20 minutes.
While the camembert is baking, add honey and salt to a small saucepan. Stir for 2-3 minutes until warmed through.
Add raspberries and walnuts to the warm honey and toss gently to coat. Take care not to break or mash the berries.
When the top of the camembert is lightly golden and feels melted and soft to the touch, remove camembert from the oven and spoon the raspberries and walnuts on top. Drizzle with a spoonful of the remaining honey.
Serve with baguette, plain crackers or sweeter options like stroopwafels or spiced cookies.
Remove camembert from plastic/paper packaging; use a sharp knife to score diagonal lines across the top.
Put the camembert back into its wooden box and place on a baking sheet. Bake for 15-20 minutes.
While the camembert is baking, add honey and salt to a small saucepan. Stir for 2-3 minutes until warmed through.
Add raspberries and walnuts to the warm honey and toss gently to coat. Take care not to break or mash the berries.
When the top of the camembert is lightly golden and feels melted and soft to the touch, remove camembert from the oven and spoon the raspberries and walnuts on top. Drizzle with a spoonful of the remaining honey.
Serve with baguette, plain crackers or sweeter options like stroopwafels or spiced cookies.