Ingredients
- 2 small whole Camembert cheeses (about 9 ounces or 250 grams total)
- 1 egg, beaten
- 3 ounces fresh breadcrumbs (80 grams)
For the Cranberry Orange Sauce
- 7 ounces cranberry sauce (200 grams)
- Zest of ½ orange
- 1 tablespoon orange juice
For Serving (Optional)
- Lamb’s lettuce (or mixed greens)
Method
- Preheat the oven to 175°C/350°F. Line a baking tray or small baking dish with parchment paper.
- Dip each Camembert cheese into the beaten egg, then coat all over with the fresh breadcrumbs. Press the crumbs on gently so they stick well.2 small whole Camembert cheeses, 3 ounces fresh breadcrumbs, 1 egg, beaten
- Put the coated cheeses on the prepared tray and refrigerate for 30 minutes.
- Bake for about 30 minutes or until the coating is golden and the cheese is hot through the middle.
- While the cheese is baking, add the cranberry sauce, orange zest and orange juice to a small saucepan. Warm over a low heat, stirring until combined.7 ounces cranberry sauce, Zest of ½ orange, 1 tablespoon orange juice
- Let the baked Camembert rest for 10 minutes before serving.
- Give each person half of one of the cheeses. Spoon over some of the cranberry orange sauce and serve with lamb’s lettuce if liked.Lamb’s lettuce
Notes
This recipe baked camembert is closer to fried Camembert in style than Camembert baked in its box, because the breadcrumb coating gives it a crisp outer layer. The cranberry orange sauce counters the dish being too rich.
Top Tips
- Chilling the crumb-coated cheese helps the coating stay in place while baking.
- Small whole Camemberts work better than large ones because they heat through more evenly.
- Don’t skip the rest time or the center can be too hot to eat comfortably.
- Brie can be used, though the flavor will be milder.
- Panko can be used for a rougher, crunchier coating.