Baked Camembert with Spiced Cranberry Relish

By Angela Patel

This delicious hot and melting baked Camembert method and recipe makes an impressive centrepiece for entertaining over the festive season.

It’s really easy to prepare in advance, cooks in no time and can be arranged stylishly with toasted ciabatta, herbs, figs and walnuts on a Cole & Mason Barkway Acacia Chopping Board. Serve with a sweet spiced homemade cranberry relish to compliment the rich and creaminess of the cheese.

Kitchen tools needed:

Cole & Mason Stadhampton Chilli & Spice Mill

Cole & Mason Barkway Acacia Chopping Board

Prep: 20 mins

Cook: 40 mins

Difficulty: Easy

Serves: 4 as a starter or snack

Ingredients: 

• 1 x 250g Camembert cheese, at room temperature
• Salt and freshly ground black pepper
• Few fresh thyme leaves
• 2 walnut halves, chopped, plus extra to serve
• Grind of dried chillies, using the Stadhampton Chilli and Spice Mill
• Drizzle of olive oil
• Honey, toasted ciabatta bread, fresh rosemary sprigs and fresh figs, to serve

FOR THE SPICED CRANBERRY RELISH:

• 250g fresh cranberries
• 200ml fresh orange juice
• 120g golden caster sugar
• 1 cinnamon stick
• 2-3 whole cloves

Method:

1. First make the cranberry relish. Place the cranberries, juice, sugar, cinnamon stick and cloves in a medium saucepan. Slowly bring to the boil then reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until reduced and thickened. Set aside (see Tips).
2. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Open the Camembert (reserving the wrapping paper) and place back in the box. Alternatively, you can place the unwrapped cheese in a baking dish or just place on a sheet of baking paper on a baking tray.
3. Using the tip of a knife score a diamond pattern lightly through the top of the cheese. Season with salt and pepper, scatter over the thyme leaves and chopped walnuts. Add a grind of dried chillies and drizzle over a little olive oil.
4. Bake for 15-20 minutes until the cheese has melted and is oozing through the cuts when the top is gently tapped with your fingertips. Place on the reserved wrapping paper on your Barkway serving board and arrange fresh rosemary sprigs and figs around the hot cheese. Drizzle with honey and serve with the cranberry relish, walnuts and toasted ciabatta slices for dunking into the molten cheese.

TIPS

You can serve the relish warm or cold. It can be made 2-3 days in advance and stored in the fridge in an airtight container. Reheat gently in the microwave or a small saucepan with a splash of water, if liked.

For the toasted ciabatta, brush slices lightly with olive oil and char-grill on a cast iron skillet pan for 1-2 minutes or toast under a preheated grill.