Baked Camembert with Honey and Truffle Oil

You know we cherish a good appetizer here at g&b, right? If you know one thing about us, it should be that! If the apps are excellent, you don’t even need worry too much about the rest of a meal. A good app can carry the weight of a mediocre dinner on its tiny, seemingly ineffectual shoulders. And I can hardly think of a more classic and loved app than Baked Camembert. A tad old school, but now we can serve it in an ironic, post-hipster kind of way! Especially with a bit of a twist: stuffed with garlic slices, drizzled with a truffle oil & honey mixture and subtly scented with thyme, this will make any cheese lover swoon with pleasure. If you make one app this holiday season, let it be this one!

xoxo Donata


1 wheel of ripe camembert (9 oz, 250 g) at room temperature

1/2 tbsp truffle oil

1/2 tbsp runny honey

1/4 tsp flaky sea salt

1 clove garlic, thinly sliced

2 sprig thyme

Crackers, bread sticks and baguette to serve


Preheat oven to 350 F (180 C).

In a small bowl, mix the truffle oil, honey and salt together. Set aside.

Unwrap the cheese and remove any plastic. If the camembert came in a little wooden box, you can place the cheese back in the box to bake it in (remove any stickers from the outside of the box). I would add a layer of parchment paper in case of any leak. Otherwise you can use a clay dish or a mini casserole.

Use a sharp knife to cut a criss cross pattern into the top of the camembert. Tuck the sliced garlic into the cuts.

Place the thyme sprigs on top of the camembert. Drizzle the oil and honey mixture all over the camembert.

Bake for 12- 15 minutes.

Remove from the oven and serve immediately.

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