Baked Camembert with Garlic, Honey, and Rosemary

Name: Baked Camembert with Garlic, Honey, Rosemary, and Walnuts
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 appetizer servings
Cuisine: French
Ingredients: 1 small whole garlic bulb, about 40 g, yielding approximately 6–8 cloves; 1 teaspoon olive oil; 1 whole Camembert wheel, 250 g (8.8 ounces), preferably ripe and full-fat; 2 teaspoons finely chopped fresh rosemary, divided; 1/8 teaspoon freshly ground black pepper; 2 tablespoons honey, 42 g; 1/4 cup walnut halves or pieces, 30 g, roughly chopped after toasting; 200 g (7 ounces) crusty baguette, cut into 1/2-inch (1.3 cm) slices; 2 medium apples, about 360 g total before coring, cut into sturdy wedges

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Baked Camembert with Garlic, Honey, and Rosemary is a warm, shareable appetizer with a molten center, mellow roasted garlic, and crunchy toasted walnuts.

Yield: 4 appetizer servings
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Quick Ingredients

1 whole Camembert wheel, 250 g (8.8 ounces)
1 small garlic bulb, about 40 g
1 teaspoon olive oil
2 tablespoons honey, 42 g
2 teaspoons finely chopped fresh rosemary, divided
1/4 cup walnut halves or pieces, 30 g
1/8 teaspoon freshly ground black pepper
200 g (7 ounces) crusty baguette, sliced
2 medium apples, about 360 g total, cored and sliced

Do This

1. Heat the oven to 375°F (190°C). Cut the top off the garlic bulb, drizzle the exposed cloves with olive oil, and wrap tightly in foil.
2. Roast the garlic for 45 minutes, until soft and golden. Let it cool for 5 minutes before squeezing out the cloves.
3. Meanwhile, toast the walnuts in a dry skillet over medium-low heat for 4–5 minutes. Slice the bread and prepare the apples.
4. Unwrap the Camembert, place it in a snug ovenproof dish, and lightly score the top rind. Sprinkle with 1 teaspoon rosemary and the pepper.
5. Bake for 15 minutes. Add the roasted garlic on top, then bake for 5 minutes more, until the center is molten.
6. Drizzle with honey and finish with the toasted walnuts and remaining rosemary. Serve immediately with the bread and apples.

Why You’ll Love This Recipe

A little effort, a lovely centerpiece: Most of the cooking time is hands-off, and the cheese goes straight from oven to table.
Sweet, savory, and wonderfully creamy: Honey balances the earthy cheese, fragrant rosemary, and mellow roasted garlic.
Plenty of texture: Toasted walnuts, crisp apples, and crusty bread make every dip a little different.
Easy to prepare ahead: Roast the garlic and toast the walnuts the day before to simplify serving.

Grocery List

Produce: 1 small garlic bulb, fresh rosemary, and 2 medium apples.
Dairy: 1 whole 250 g (8.8-ounce) Camembert wheel.
Pantry: Olive oil, honey, walnuts, freshly ground black pepper, and a crusty baguette.

Full Ingredients

For the Roasted Garlic

1 small whole garlic bulb, about 40 g, yielding approximately 6–8 cloves
1 teaspoon olive oil

For the Baked Camembert

1 whole Camembert wheel, 250 g (8.8 ounces), preferably ripe and full-fat
2 teaspoons finely chopped fresh rosemary, divided
1/8 teaspoon freshly ground black pepper
2 tablespoons honey, 42 g
1/4 cup walnut halves or pieces, 30 g, roughly chopped after toasting

For Serving

200 g (7 ounces) crusty baguette, cut into 1/2-inch (1.3 cm) slices
2 medium apples, about 360 g total before coring, cut into sturdy wedges

Baked Camembert with Garlic, Honey, and Rosemary – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the garlic

Preheat the oven to 375°F (190°C) with a rack in the center. Remove any loose, papery outer skin from the garlic bulb, leaving the bulb and root end intact. Slice about 1/4 inch (6 mm) off the top to expose the cloves.

Place the garlic on a square of foil, cut side up. Drizzle the exposed cloves with 1 teaspoon olive oil, then bring the foil up around the bulb and seal it tightly. Set the packet on a small baking tray.

Step 2: Roast the garlic until soft and golden

Roast for 45 minutes. Carefully open the packet, watching for hot steam. The cloves should look lightly golden and feel very soft when pierced with a small knife. If they are still firm, reseal the packet and roast for another 5–10 minutes as needed.

Let the garlic cool for 5 minutes, just until comfortable to handle. Gently squeeze the softened cloves out of their skins, keeping them mostly whole. Leave the oven on at the same temperature.

Step 3: Toast the walnuts and prepare the dippers

While the garlic roasts, place the walnuts in a dry skillet over medium-low heat. Toast for 4–5 minutes, stirring frequently, until fragrant and slightly darker. Transfer them to a plate immediately so they do not keep cooking in the hot pan. Let cool, then roughly chop.

Slice the baguette and arrange it on a serving board. Core and slice the apples close to serving time to keep them looking fresh. Choose firm apples, such as Granny Smith, Pink Lady, or Honeycrisp, that can hold a scoop of warm cheese.

Step 4: Prepare the Camembert

Remove all plastic, paper, labels, and other packaging from the Camembert. Place the whole wheel in a shallow ovenproof dish approximately 5–6 inches (13–15 cm) across. A snug dish helps contain the cheese if the rind splits.

Using a sharp knife, score a shallow crosshatch pattern across the top, making cuts about 1 inch (2.5 cm) apart and no more than 1/4 inch (5 mm) deep. Keep the side and bottom rind intact. Sprinkle the top with 1 teaspoon chopped rosemary and 1/8 teaspoon black pepper.

Step 5: Bake until the center is molten

Place the dish on a baking tray and bake for 15 minutes. Carefully remove it from the oven and arrange the roasted garlic cloves over the scored top, gently pressing a few into the shallow cuts without breaking the sides of the cheese.

Return to the oven for 5 minutes more, for a total cheese baking time of about 20 minutes. The wheel should feel very soft in the center when gently pressed with the back of a spoon. A small opening in the scored rind should reveal creamy, flowing cheese. If necessary, bake for another 2–3 minutes, checking frequently; avoid waiting until the wheel collapses completely.

Step 6: Add the finishing touches and serve

Set the hot baking dish on a heatproof board or trivet. Immediately drizzle the cheese with 2 tablespoons honey, then scatter over the toasted walnuts and the remaining 1 teaspoon chopped rosemary.

Serve straight away with the baguette and apple wedges. Gently open the scored top with a small spoon so everyone can reach the molten center. The rind is edible, so enjoy it along with the creamy cheese. Remind guests that the baking dish is hot.

Pro Tips

Choose a ripe wheel: A full-fat Camembert that feels slightly yielding through its packaging is more likely to become creamy than a very young, firm cheese. Melting can vary by brand.
Use a baking dish rather than relying on the box: Not all wooden cheese boxes, glues, or labels are oven-safe. A small ceramic baker is the simplest option.
Keep the rind intact underneath: Shallow cuts in the top let the aromas in without encouraging all the cheese to escape.
Add honey and walnuts after baking: This keeps the honey glossy and the walnuts crisp, without risking scorched toppings.
Have the table ready: Camembert thickens as it cools, so gather your dippers and guests before the cheese leaves the oven.

Variations

Thyme and pecan: Replace the rosemary with 2 teaspoons fresh thyme leaves and the walnuts with 1/4 cup (30 g) pecans.
A little heat: Sprinkle 1/4 teaspoon crushed red pepper flakes over the cheese with the honey.
Nut-free: Omit the walnuts and finish with 2 tablespoons (18 g) toasted pumpkin seeds instead. Check ingredient labels if cooking for someone with an allergy.

Storage & Make-Ahead

Make ahead: Roast the garlic up to 1 day in advance. Remove the cloves from their skins, cool briefly, and refrigerate promptly in a covered container; do not leave roasted garlic sitting in oil at room temperature. Toast the walnuts up to 1 day ahead and store them in an airtight container at room temperature once completely cool. Bake the cheese just before serving.

Store leftovers: Refrigerate leftover cheese and toppings in a covered container within 2 hours and use within 2 days. Store the bread separately. The cheese will firm up in the refrigerator and may be slightly less smooth when reheated.

Reheat: Place the leftover cheese in a small ovenproof dish, cover loosely with foil, and warm at 350°F (175°C) for 10–15 minutes, or until the center reaches 165°F (74°C). Larger or deeply chilled portions may need longer. Reheat only the amount you plan to eat.

Nutrition (per serving)

Nutrition is estimated for one-quarter of the recipe, including the bread and apples. Values will vary with the cheese, bread, and actual serving sizes.