Camembert with honey, thyme & nuts
Warm from the oven, camembert is at its best: soft and creamy on the inside, with a fragrant topping of honey, thyme and nuts. Serve as a starter or as part of a cheeseboard.
Serves: 4
Preparation: 5 min
Cooking: 20 min
Total time: 25 min
Ingredients
- 1 camembert of about 250 g
- 2 tablespoons runny honey
- Leaves from 2 sprigs of thyme
- 1 clove of garlic
- 30 g walnuts (or pecans), roughly chopped
- Freshly ground black pepper
Preparation
- Roughly chop the nuts.
- Strip the thyme leaves from the sprigs.
- Peel the garlic and slice into paper-thin slices.
Method
- Preheat the oven to 180 °C (conventional heat).
- Remove the camembert from the packaging. Place the cheese in a small oven dish. (If you want to use the wooden box: use only the bottom part and only if the box is clean, undamaged and has no metal parts.)
- Using a sharp knife, score a criss-cross pattern on the top: only through the rind, not deep into the cheese.
- Drizzle the honey over the camembert. Scatter over the thyme, garlic and nuts. Grind black pepper over the top.
- Bake the camembert for 15–20 minutes in the middle of the oven, until the cheese is visibly soft and melted and the top is fragrant and lightly browned.
- Serve immediately, with bread or toast for dipping.
