Baked Camembert with Fig Jam and Rosemary
Ingredients
- 1 whole camembert 8 ounces, in its wooden box
- 2 tablespoons fig jam
- 2 sprigs fresh rosemary
- 1 tablespoon honey
- 2 tablespoons chopped walnuts
- 1 baguette sliced, for serving
Instructions
- Preheat the oven to 375°F.
- Remove any plastic wrapping from the camembert, but keep it in its wooden box, and set the box on a small baking sheet.
- Score the top rind in a crosshatch pattern with a sharp knife, cutting about 1/4 inch deep.
- Tuck the rosemary sprigs into the scored cuts on top.
- Bake for 15 to 18 minutes, until the center jiggles loosely like custard when the box is gently nudged.
- Remove from the oven and immediately spoon the fig jam over the top, letting it melt slightly into the scored cuts.
- Drizzle with honey and scatter the chopped walnuts over the surface.
- Serve immediately in its box with warm baguette slices for dipping.
Good to Know
If the camembert came without its box, bake it in a small ovenproof ramekin instead, no deeper than the cheese itself.