Beautiful baked Camembert

With nutty cranberry crumbles

Beautiful baked Camembert

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 360 18%
  • Fat 20.9g 30%
  • Saturates 9.8g 49%
  • Sugars 5.6g 6%
  • Salt 1.6g 27%
  • Protein 18.4g 37%
  • Carbs 25.7g 10%
  • Fibre 1g -
Of an adult's reference intake
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  • 250 g Camembert
  • 1 clove garlic
  • a few tips fresh rosemary
  • olive oil
  • bite-sized pieces bread , stale
  • a few sprigs rosemary
  • olive oil
  • 1 tiny pinch sea salt
  • 1 small handful dried cranberries
  • 1 small handful mixed nuts
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Tap For Ingredients


  1. Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
  2. Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
  3. Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.