Baked camembert with thyme, honey and pink peppercorns Recipe

An easy starter or snack to share - baked camembert cheese flavoured with honey, olive oil, thyme and pink peppercorns and served with baby spinach.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.2/5

Les ingrédients

Pour people
  • Camembert de Normandie : 1 whole
  • Honey : 70 g
  • Rosemary sprig(s) : 3 whole
  • Pink peppercorns : 10 g
  • White balsamic vinegar : 20 ml
  • Fleur de sel : 1 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Baby spinach leave(s) : 200 g


  • ETAPE 1

    Preheat the oven to 200'C.
    Add the olive oil to a frying pan. Once the oil is hot, sear the camembert for no more than 1 minute on each side. Place on a baking sheet. Add the rosemary and the honey to the pan and heat until it begins to foam. Spoon the hot honey over the cheese, sprinkle the pink peppercorns on top and then season with salt and pepper. Transfer to the oven and bake for 5 minutes.

    Mix the balsamic vinegar with the olive oil, salt and pepper. Mix with a fork and then use to dress the washed spinach leaves.

  • ETAPE 2

    Serve the camembert with the spinach and sliced baguette.

Chef's tip

«Make small incisions in the top of the camembert to allow the honey and oil to sink in and add flavour to the cheese.»

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