Tuesday, November 6, 2012

warm Camembert cheese with rosemary, honey & almonds


Sometimes the simplest foods are the best.

The other day I was in line at the grocery store thumbing through a magazine (Bon Appetit? I can’t remember) and I saw this recipe for warmed cheese and bread. Of course, I couldn’t resist. After all, cheese is my weakness, especially when it’s infused with rosemary and drizzled with warm honey. Yum...

I snapped a few photos for you because it’s a keeper. Doesn’t it seem like a perfect Fall appetizer?

Here’s the recipe.

Serves 2

  • 1 round Camembert
  • 1 tbsp water
  • 1/4 cup honey
  • 2-3 sprigs of rosemary
  • handful of sliced, toasted almonds


1. Preheat oven to 325 F

Line a tray with parchment paper

2. Score the top of the Camembert and cut out the top layer of skin.


3. Place the honey in a small pan, with water and sprig of rosemary. Warm over lower heat until fragrant about 10-15 minutes.


4. Drizzle honey mixture into the cut-out area of Camembert and insert a few short sprigs of rosemary into top. Bake in oven for about 5-8 minutes. But watch closely. You want it gooey but still holding it’s shape. I left mine in too long but it still tasted delicious.


5. Remove from oven and using flat spatula carefully transfer the cheese to a plate or wooden board. Top with toasted almonds and serve immediately with bread and salad.

And enjoy!






  1. Leslie, this is my kind of meal! And your photos are certainly food for my eyes!!!!! Beautiful all round!