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Crispy baked Camembert cheese on a bed of salad leaves.
Victoria Haneveer

Crispy Baked Camembert with Cranberry Orange Sauce

Small whole Camemberts are coated in fresh breadcrumbs, baked until soft in the middle and served with warm cranberry orange sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling and Resting Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: European, French
Ingredients Method Notes

Ingredients
 

For the Camembert
  • 2 small whole Camembert cheeses, about 9 ounces (250g) total
  • 1 egg, beaten
  • 3 ounces (80g) fresh breadcrumbs
For the Cranberry Orange Sauce
  • 7 ounces (200g) cranberry sauce
  • Zest of ½ orange
  • 1 tablespoon orange juice
To Serve, Optional
  • Lamb’s lettuce or mixed greens

Equipment

  • Baking tray or small baking dish
  • Parchment paper
  • Small saucepan
  • Wooden spoon

Method
 

  1. Dip each Camembert in the beaten egg, then coat it all over with the fresh breadcrumbs. Press the crumbs on gently so they adhere well.
  2. Put the coated cheeses on a plate or tray and refrigerate for 30 minutes.
  3. Toward the end of the chilling time, preheat the oven to 350°F/175°C. Line a baking tray or small baking dish with parchment paper.
  4. Bake the Camemberts for about 30 minutes, until the crumb coating is golden and the cheese has softened in the middle.
  5. While the cheese is baking, add the cranberry sauce, orange zest and orange juice to a small saucepan. Warm gently over low heat, stirring until combined.
  6. Let the baked Camemberts rest for 10 minutes.
  7. Cut each cheese in half so each person has half a round. Spoon over some cranberry orange sauce and add lamb’s lettuce or mixed greens if using.

Notes

  • I use small whole Camembert cheeses instead of one large wheel when making this because the cooking time is less and each person gets their own individual serving.
  • Chilling the crumb-coated cheeses for half an hour helps the coating hold together during baking.
  • You can swap the fresh breadcrumbs for panko if you want a rougher, crunchier crust.
  • Refrigerate leftovers for up to 2 days. I don’t recommend freezing them.