Baked Camembert with rosemary, honey and almonds

Baked Camembert with rosemary, honey and almonds

Sibling gourmands Alex and Léo Guarneri run the acclaimed Androuet fromagerie and restaurant in London’s Spitalfields. In this extract from their new book, A Year in Cheese, the brothers share their delicious take on the traditional baked Camembert classic.

Camembert is made in the Normandy region using cows’ milk. It has a bloomy white rind and a soft, fragrant centre with a strong, fruity flavour. You can also use any other soft, melty cow-milk cheese with a rich, earthy flavour. Share it as an aperitif, or serve it as a main dish, accompanied with a green salad.



1 Camembert
4–5 small sprigs of rosemary
1 tbsp clear honey
1 pear
2 tbsp flaked and toasted almonds



✽ This hearty favourite is easy to make and always popular.

✽ Preheat the oven to 190°C (375°F/Gas 5).

✽ Remove the cheese from its packaging and place in a Camembert dish. If you do not have a Camembert dish, cut a circle of baking parchment 2cm (3⁄4in) larger in diameter than the cheese. Wet the parchment under cold water and lie it in the Camembert box. Replace the cheese in its baking parchment-lined box.

✽ Using a sharp knife, score the top of the Camembert in a criss-cross pattern. Put the sprigs of rosemary in the cuts and drizzle with honey. Bake for 10 minutes until the cheese is melting and the honey is starting to caramelise.

✽ Meanwhile, cut the pear into chunks.

✽ Carefully remove the Camembert from the oven and sprinkle with the flaked almonds.

✽ Serve immediately, with the pieces of pear to dip into the melting Camembert.

Bon appétit!

From FrenchEntrée magazine

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