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Whisky & nut baked camembert served with toasted sourdough

Whisky & nut baked camembert

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 as a starter or as part of a buffet

Make this gooey baked cheese even more indulgent with the help of whisky, maple syrup and nuts. Serve with toasted sourdough for a fabulous sharing starter

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal248
fat17g
saturates9g
carbs6g
sugars5g
fibre0.1g
protein15g
salt0.9g
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Ingredients

  • 2 x 250g vegetarian camembert
  • 4 rosemary sprigs, torn
  • 4 thyme sprigs, torn
  • 50g mixed nuts , chopped
  • 2 tbsp Scotch whisky
  • 3 tbsp maple syrup
  • soda bread or sourdough, to serve (optional)

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Chop the cheese into chunks and divide between eight ramekins. Mix the herbs with the nuts. Splash the whisky over the cheese, then top with nuts and drizzle over the maple syrup. Put on a baking sheet and bake for 15-20 mins or until soft. Serve with soda bread or toasted sourdough, if you like.

RECIPE TIPS
MAKE AS CANAPéS

Make slits in the whole cheeses, then put each one in an ovenproof dish. Mix the herbs with the nuts. Splash the whisky over the cheese and leave to soak in for 5 mins. Top with the nuts and maple syrup. Bake for 20 mins or until gooey. Serve with bread or crackers to dunk.

Goes well with

Recipe from November 2019, November 2019

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Overall rating

Rating: 5 out of 5.11 ratings
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