Whisky & nut baked camembert served with toasted sourdough

Whisky & nut baked camembert

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(3 ratings)

Prep: 5 mins Cook: 15 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal248
  • fat17g
  • saturates9g
  • carbs6g
  • sugars5g
  • fibre0.1g
  • protein15g
  • salt0.9g
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  • 2 x 250g vegetarian camembert
  • 4 rosemary sprigs, torn



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 thyme sprigs, torn


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 50g mixed nuts, chopped
  • 2 tbsp Scotch whisky



    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • soda bread or sourdough, to serve (optional)


  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.

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