Baked Camembert with Hot Honey & Wine Pairing

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Baked Camembert is the quickest way to your guests’ hearts… trust me! Cheese boards of any kind will always be a crowd-pleaser, but there’s something truly special about melty cheese that just gets to people. That’s why I love serving baked brie and this baked Camembert recipe!

Not only is it incredibly easy to whip up, but it’s super delicious and has a bit of a spicy kick that plays so nicely with Camembert’s creamy, earthy flavors. Plus, it’s great paired with a Shiraz (more on that later)!

For more melty inspiration, check out my Baked Brie Cheese Board, Brie Brûlée, Olive and Brie Crostini, Brie & Cranberry Bites, and Pumpkin-Shaped Baked Brie.

Baked Camembert Recipe

• Baguette, sliced into ½-inch-thick rounds

• 2 tablespoons extra-virgin olive oil

• Fine sea salt

• Freshly ground black pepper

• 1 (8-ounce) wheel Camembert cheese

• 1½ tablespoons chopped Calabrian chiles, plus more for serving

• 1 tablespoon hot honey, plus more for serving

Camembert: How To Bake

• Preheat the oven to 350°F and line a sheet pan with parchment paper.

• Place the baguette rounds on the prepared sheet, then drizzle with olive oil and season to taste with salt and pepper. Bake until golden brown, 12 to 15 minutes.

• Score the top of the Camembert and place in an oven-safe baking dish or skillet just bigger than the cheese. Spread the chiles and hot honey over top and bake for 10 to 15 minutes, or until the cheese puffs slightly and the score marks are visible but the wheel remains intact.

• Top with more chiles and hot honey, then serve with the crostini.

What Is Camembert

Camembert, one of the most iconic French cheeses, is a creamy cow’s milk cheese with a soft rind. It hails from a small village in Normandy called, you guessed it, Camembert. 

While similar to my beloved brie, Camembert and brie are not the same–though they are good substitutes for each other. It’s true, they both have mild, buttery flavors, bloomy, edible rinds, and creamy, meltable texture, but brie tends to be the milder of the two, while Camembert has sharper, earthier notes.

Camembert Wine Pairing Recommendations

This board is from my new deck: The Wine & Cheese Board Deck! It’s all about wine & cheese pairings… here’s a little taste:

There are “rules” about pairing wines with spicy food: namely, “don’t do it,” but if you’re going to, residual sweetness and low tannins can help counter the heat. But when it came to finding one that worked with this baked Camembert  drizzled with hot honey and topped with Calabrian chiles, I went the opposite direction with a big bold Shiraz from Australia … the fruit-forward profile of the wine helped tamp down some of the heat, and the smooth velvety tannins worked with the rich, melty cheese.

For other reds, try a zinfandel, malbec, or Carménère. 

For the full download on how to pair cheese and wine with 50 perfect pairings, grab a copy of The Wine & Cheese Board Deck. Available now and perfect for holiday gifting.

Show Me Your Baked Camembert

I hope this post inspires you to make this camembert recipe. Nothing makes me happier than seeing the snacks and spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

Photos by Haley Hunt Davis of Salt Worth Creative. Food styling with Ryan Norton.