Baked camembert with honey, granola and rye crackers
- Portion size: Serves 4
- Hands on time 25 min, Oven time about 1 hour
- Difficulty: medium
This isn’t your run-of-the-mill baked camembert recipe. We’ve combined an oozy baked cheese with the the crunch of homemade rye crackers, a savoury seed granola and a drizzle of sweet honey to top it all off. Serve as a standout starter at your next dinner party.
Love this idea? Check out our baked camembert with crispy pancetta and sourdough too.
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Ingredients
- 250g camembert (in a wooden box)
- 1 small garlic clove, finely sliced
- 1 fresh rosemary sprig
- 2 bay leaves
- Splash dry white wine
- 1 tbsp runny honey, plus an extra drizzle
- Piece raw honeycomb (optional)
For the savoury granola
- 25g mixed seeds
- 50g buckwheat
- 50g rolled oats
- 1 tbsp runny honey
- 1 tbsp olive oil
- Finely grated zest ½ lemon juice
For the rye crackers
- 150g rye flour
- 150g plain flour, plus extra to dust
- 1 tsp sea salt
- 4 tbsp olive oil, plus extra to brush
You’ll also need…
- 2 large baking sheets lined with reusable non-stick baking liners;
compostable baking paper
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Mix all the ingredients for the
granola along with a pinch each of salt and pepper, then spread over a baking tray and bake for 15 minutes, stirring halfway through, until golden and crisp. Set aside to cool (see Make Ahead). - For the crackers, mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the olive oil. Using your hands, bring together into a dough, adding a little more water if needed. Tip onto a floured worktop and knead briefly. Divide into 25 equal pieces, then roll out each one as thinly as possible – any shape works.
- Transfer the crackers to the lined baking sheets, brush with a little extra oil and sprinkle with salt and black pepper. Bake for 10 minutes until golden and cooked (you’ll need to do this in batches). Transfer to a wire rack to cool. Break up the crackers to serve (see Make Ahead).
- Remove the cheese from all its packaging (keep the box base), re-wrap in baking paper, then put back in the box base. Cut a cross in the top of the cheese with the tip of a sharp knife, then poke in a few garlic slivers, the rosemary and the bay leaves. Splash the cheese with the wine and add the 1 tbsp honey.
- Wrap the cheese (in its box base) in foil to seal, then bake on a tray for 20 minutes until gooey. Remove from the foil, then serve scattered with the granola, a drizzle of honey and the raw honeycomb (if using), with the crackers for dunking.
Nutrition
- 603kcals Calories
- 27.4g (10.8g saturated) Fat
- 21.7g Protein
- 62g (6.2g sugars) Carbs
- 6.4g Fibre
- 1.4g Salt
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