Camembert fondue recipe

Camembert fondue recipe

2 ratings

Bonfire Night snacks don't come much more tempting than this - Camembert baked in the oven until gorgeously gooey and stuffed with garlic and herbs for extra flavour. Rustle up this easy recipe and serve alongside some crunchy bread and cornichons - friends and family will love dipping into this indulgent snack. See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 325 calories / serving


  • 1 x 250g Camembert
  • small handful rosemary sprigs
  • small handful thyme sprigs
  • 1 garlic clove, thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp clear honey
  • stonebaked baton, sliced and toasted, to serve
  • cornichons, to serve

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    6g 32%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 38.1g Protein 14.3g Fibre 2.6g


  1. Preheat the oven to gas 4, 180°C, 160°C fan. Remove the wax paper from the cheese and discard. Return the cheese to the box.
  2. Score the rind with a sharp knife and push in the herbs and garlic. Drizzle with oil. Replace the box lid and put in an ovenproof dish. Bake for 15-20 minutes, or until melted. Alternatively, double-wrap the cheese in kitchen foil and cook under a lidded barbecue for 15 minutes, or until melted.
  3. Remove the lid and drizzle with the honey. Serve with the toasted bread for dipping and cornichons.

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