Crispy Baked Camembert Recipe
Camembert cheese is often featured as one of the cheeses on a cheeseboard, but there is more you can do with it. Similar to brie, this French cheese offers a ripe, creamy flavor, and it is also delicious served hot. Some people choose to fry the breaded Camembert in oil but you can also oven bake it if you want to cut the calories and fat content. Try this baked Camembert recipe for yourself to experience an amazing taste and texture.
How Many Will This Crispy Baked Camembert Recipe Serve?
This baked Camembert recipe will serve 2 if you want a filling starter or light main dish, or you can cut each cheese in half before you dip in the egg and breadcrumbs and serve each of 4 people a half-moon shaped cheese. Another idea is to cut the cheese into 4 or 6 smaller wedges and serve it that way. In the recipe we are keeping the cheeses whole though, just for visual appeal.
This baked Camembert recipe is a very simple dish and while the Camembert bakes, you can make a nice sauce to serve with it. Some people just spoon some cranberry sauce from the jar on top of the hot baked Camembert cheese but we like to add some orange zest and juice to add both freshness and a nice tang.
Cooking the cheese in the oven takes longer than pan-frying or deep-frying but the results are very similar, just healthier. Plus it frees up the stove so you can make other things on there, such as the sauce for serving.
- 2 small whole Camembert cheeses
- 80g (3 oz) fresh breadcrumbs
- 1 beaten egg
- Lamb's lettuce, for garnish (optional)
- 200g (7 oz) cranberry sauce
- Zest and juice of half an orange
- Dip each cheese in the egg and coat with the breadcrumbs, then refrigerate for half an hour.
- Bake at 175C/350F for half an hour or until golden brown.
- Meanwhile, combine the sauce ingredients in a pan and warm over the stove.
- Serve the cheese topped with the sauce, on a bed of lamb's lettuce if you wish.
This photo clearly shows the unmistakable appeal of a baked Camembert recipe. This is a popular European starter recipe, not only in France where Camembert cheese is from but also all over Europe. A lot of European starters feature cheese actually. Let this rest for 10 minutes after it comes out of the oven because as you can imagine it will be extremely hot inside and you don’t want anyone to burn their mouth. If you want to swap the Camembert for Brie, go ahead. Either of those cheeses are wonderful for making this easy baked cheese recipe.