Cranberry Pecan Baked Camembert
This cranberry pecan baked Camembert is the easiest holiday appetizer you will ever make, and it looks so impressive on the table. A whole wheel of Camembert bakes right in its wooden box with golden sautéed garlic, whole-berry cranberry sauce and fresh orange zest until the center is soft and gooey. Topped with crunchy candied pecans and flaky sea salt, this baked Camembert is ready in about 25 minutes.
Serve it with toasted baguette slices for dipping and watch it disappear. If you love melty cheese appetizers, try my Fig Jam Baked Brie in Puff Pastry too.
Why You’ll Love This Baked Camembert
- Ready in about 25 minutes with 8 simple ingredients.
- Sweet, tangy and savory with cranberry, orange and garlic.
- Gooey, melty center perfect for dipping.
- Bakes right in its box, so cleanup is easy.
Ingredients for Cranberry Pecan Baked Camembert
The Cheese
An 8 oz wheel of Camembert cheese in its wooden box. The box holds the cheese together as it melts.
The Toppings
Thinly sliced garlic sautéed in olive oil, whole-berry cranberry sauce, fresh orange zest, chopped candied pecans and flaky sea salt.
For Dipping
A sliced, toasted baguette.
Swap note: Serve with gluten-free crackers or apple slices for a gluten-free appetizer. Brie works in place of Camembert, and regular toasted pecans can stand in for candied.
How to Make Baked Camembert
Step 1: Preheat the oven
Preheat the oven to 375°F.
Step 2: Sauté the garlic
Heat the olive oil in a small skillet over medium-low heat. Add the sliced garlic and sauté until lightly golden and fragrant, then remove from the heat.
Step 3: Prep the Camembert
Remove the paper packaging and place the Camembert back in its wooden box. Set the box in a small oven-safe baking dish and lightly score the top in a crosshatch pattern.
Step 4: Add the toppings
Spoon the garlic slices evenly over the cheese, then top with the cranberry sauce and orange zest.
Step 5: Bake
Bake for 15 to 20 minutes, until the cheese is soft and gooey in the center.
Step 6: Finish and serve
Sprinkle with the candied pecans and flaky sea salt and serve immediately with toasted baguette slices for dipping.
Carly’s Expert Tips
- Keep it in the box. The wooden box keeps the cheese from spreading as it melts.
- Score lightly. A shallow crosshatch lets the toppings sink in without the cheese leaking out.
- Don’t brown the garlic too much. Pull it as soon as it is golden so it stays sweet, not bitter.
- Serve it hot. Camembert firms up as it cools, so bring it straight to the table.
Make It Your Own
- Brie: Use a wheel of brie if you cannot find Camembert.
- Hot honey: Add a drizzle of hot honey right before serving.
- Fresh herbs: Top with fresh rosemary or thyme for a festive look.
- Fig jam: Swap the cranberry sauce for fig jam.
Make-Ahead and Meal Prep: Sauté the garlic, zest the orange and chop the pecans up to 1 day ahead. Assemble and bake right before guests arrive so the cheese is perfectly gooey.
What to Serve With Baked Camembert
Serve this baked Camembert with toasted baguette, crackers, apple and pear slices, or as part of a holiday board with my The Charcuterie Sandwich fixings. It is also perfect alongside a Turkey Cranberry Cheddar Sandwich for a festive lunch.
Storing and Reheating
Baked Camembert is best served right away. Wrap leftovers and store them in the fridge for up to 3 days.
Reheat in a 350°F oven for 5 to 8 minutes until warm and melty again.
What People Ask About Baked Camembert
Do you bake Camembert in the box?
Yes. Remove the paper packaging and bake it in the wooden box, set inside a baking dish, so the cheese holds its shape.
What is the difference between Camembert and brie?
Camembert is smaller, earthier and a little stronger in flavor, while brie is milder and creamier. Both bake beautifully.
Do you eat the rind on baked Camembert?
Yes. The rind is edible and softens as it bakes.
How long do you bake Camembert?
Bake at 375°F for 15 to 20 minutes, until the center is soft and gooey.
Cranberry Pecan Baked Camembert
Ingredients
Method
- Preheat oven to 375°F.
- Heat olive oil in a small skillet over medium-low heat. Add sliced garlic and sauté until lightly golden and fragrant. Remove from heat.
- Remove paper packaging from Camembert and place it back in its wooden box. Set the box inside a small oven-safe baking dish. Lightly score the top in a crosshatch pattern.
- Spoon sautéed garlic slices evenly over the cheese, then top with cranberry sauce and orange zest.
- Bake for 15-20 minutes, until the cheese is soft and gooey in the center.
- Sprinkle with chopped candied pecans and flaky sea salt.
- Serve immediately with toasted baguette slices for dipping.
