Baked Camembert with Caramel and Pecans #SundaySupper

Baked_Camembert_with_Caramel_and_PecansI have been baking up Brie for almost 20 years…most often wrapped in puff pastry with apples or jam, but sometimes topped with brown sugar, nuts and cognac and broiled. It’s often difficult to find small rounds of Brie, or baby Brie, in the market, so I bought a wheel of Camembert instead. Camembert is also a French cheese…which has a bloomy rind like brie, but hails from Normandy versus the Parisian origin of Brie. I took the easy route with this appetizer, which I made for both a cookie and an ornament exchange, baked it till soft, then topped with a premium brand of caramel sauce and toasted pecans. Would I love baked Camembert as much as brie? As a matter of fact, I did!

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The first time around I popped my cheese in the oven for 15 minutes. At the 10 minute mark, the rind was still holding in all the cheese as it warmed and softened. By 15 minutes, the shell had burst and molten cheese filled the bottom of my pie plate. I was grateful I had lined it with parchment, so I let it cool, then transferred it to a serving platter and added the toppings. The second time, I used Brie and pulled it out of the oven at the 12 minute mark…so as I wouldn’t waste a single bit of cheese. No worries if yours springs a leak…your guests will be happy to scoop up any of the excess Camembert or Brie…or you can save it for some quality control sampling in the kitchen. It’s a terrific, easy appetizer to serve to you New Year’s guest or any time of the year.

Speaking of New Year’s, as we approach the first day of 2014, the Sunday Supper crew is focusing on Reflections and Resolutions.  Our contributors are sharing recipes that bring back memories of the past year, or look ahead to what the new year will bring. This Baked Camembert reminds me of my early years of entertaining and reinforces my vow to spend as much time as possible with loved ones, whether family or friends. Blogging requires hours at the computer, but my priority is to schedule more tea dates with my girlfriends, watch more movies with the family and savor all the wonderful gifts these incredible folks have brought to my life. Many thanks to our lovely hostess, Connie, of  The Foodie Army Wife. Please scroll down to see what all my Sunday Supper friends brought to the table today, along with their reflections and resolutions.

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This was my leaky Camembert. Still beautiful and tasty!

Baked Camembert with Caramel and Pecans
 
Ingredients
  • Small round of Camembert or Brie (8-9 ounce range)
  • ¼ cup whole pecans, roasted
  • ¼ cup homemade or jarred caramel sauce (I used Best Boy Bourbon Barrel)
  • Crackers, for serving
Instructions
  1. Preheat oven to 350º. Place round of parchment on pie plate and set cheese on top of parchment.
  2. Bake 10-15 minutes, till cheese is warmed, but rind still intact. The Camembert needed less than 15 minutes, the Brie was larger and needed closer to 15 minutes.
  3. Remove from oven, use large round spatula to remove cheese to serving plate.
  4. Top with pecans, then drizzle with caramel sauce.
  5. Serve warm with crackers.
Yield: 8 appetizer servings
Total time: 20 minutes
Note: If your cheese leaks in the oven, use a large round spatula to remove cheese and any melted cheese to serving tray. It will still be delicious!

Join us this weekend for Reflections and Resolutions!

The preview post is live here: http://thefoodiearmywife.com/reflections-and-resolutions/

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Join us this weekend for Reflections and Resolutions!

Breakfast

Appetizers & Snacks

Main Dishes & Sides

Desserts & Drinks

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Disclosure: I was given an array of Best Boy and Co. products to review. I was not compensated for mentioning them in this post.

Comments

  1. That really looks like one fancy appy, bet it’s amazing! Sounds like you’re planning a fun 2014 Liz-enjoy:@)

  2. Oh I would gladly scoop up every last bit of that melty cheese. Absolutely, positively sure thing. Happy New Year Liz!

  3. A heavenly dish to celebrate the New Year. 🙂 Wishing you and your family a wonderful and happy New Year 2014!!

  4. This is gorgeous!!! Yes, QC checks in the kitchen are very important 😉 Happy New Year!

  5. Thank you for the gift of your friendship and beautiful recipes in 2013. It has been such a pleasure getting to know you better. I look forward to sharing many more #SundaySupper meals in 2014 and hopefully meeting in person.

  6. That plate with the leaky cheese looks like DINNER to me!

  7. I adore Camembert! I don’t know why it’s not spoken about as much as Brie, so I’m so happy that you highlighted it this time. I hope that you got some beautiful ornaments at the exchange.

  8. What a perfect appetizer! I love your whole spread, the fruits, cheese, caramel, nuts… all of it! Happy New Year Liz!

  9. This looks so decadent and delicious! I love camembert…the caramel and pecans take it over the top!!

  10. Ooh I could eat this all myself! (note to self: revise New Year’s resolutions to start in Feb) Happy New Year LIz!

  11. Oh my! This looks crazy delish, rich, decadent, throw diet-out-the-window yummy! Just my kind of thing. 🙂 Thanks for stopping by BeBetsy and hope you do make my fudgy good cookies. I’m going to have to get my lazy butt up now, venture outside without combing my hair, and go to the store to get the ingredients for this Camembert delight.
    Thanks for the inspiration! Happy New Year from Sharon and Denise

  12. Happy New Year! What a delicious-looking appetizer for the New Year. All the best to you in 2014!

  13. This looks out-of-this-world delicious, Liz!! Happy New Year!! xoxo

  14. Liz, I am literally swooning because this looks so good – I love the idea of using nuts!
    Wishing you all the best in the New Year!

  15. Baked brie is always the first thing to go at my parties, leaky or not. This version look superb. I love your resolution as well–a little more time away from the computer sounds like a healthy choice for any of us!

  16. I’ve had Baked Brie before, but hadn’t considered Camembert. What a great idea.. easy too! Love it! Happy New Year Liz!

  17. This looks fantastic, Liz. Festive, simple, and gorgeous. I bake feta and drizzle honey on top, so I know this brie would be a big hit here!! Happy New Year to you and your family.

  18. I love baked brie or Camembert! Never tried it with pecans, though – I gotta do this. Really brilliant -thanks.

  19. Where ever did you get that painters palette serving platter? I simply must get one!!!
    Caramel, pecans and cheese are some of my very best friends. This recipe sounds and looks incredible! I think your resolution to spend more quality time with friends and family is one of the best resolutions to have. I’m going to try and do the same! Happy New Year, Liz!

  20. I love me some baked Brie and have never tried Camembert, but I think you’ve sold me. I also love how simple but gorgeous this appetizer looks. I hope you have an amazing 2014 Liz!

  21. Baked brie and camenbert are such delicious treats. Your dish looks – as every single one of them – amazing, gorgeous, delicious, just beautiful.

    I like your plan to spend time away from the computer and more with real people. This is something I also attempt for 2014 – I was just offline for 48 hours and it actually felt quite good 🙂

    Happy New Year to you and your family, Liz. May all of you be healthy, happy, and successful.

  22. That looks fabulous! I have never baked Brie but it sure looks like something worth doing. The burst one looks delectable.

  23. This looks dangerously addictive! Taking time away from blogging is so important. I’ve been watching so many movies this week and loving it!

  24. You are making me drool, Liz! What an easy, super delicious, great looking appetizer that brightens any party table…

  25. I love that you used commercial caramel on this. I usually go the long way and make it myself but not next time! This looks terrific.

  26. Delicious! I love baked camembert! Happy new year my friend.

  27. I love the sound of an ornament exchange – we don’t have that here but I guess I could start the trend! I love warmed brie or camembert – and what a great appetiser in the winter months xx

  28. Camembert or Brie – either way I’m diving in, Liz! I’ve never thought of adding a sweet caramel sauce to the cheese….But now I can’t thinking about how scrumptious the combo must be topped with pecans!

  29. I just received some pecan pie topping from Sally’s in NOLA as a gift. I was wondering what to do with it. Now I know. Beautiful appetizer, Liz.

  30. This looks so good, I love baked brie and Camembert. I am really lucky as I live so close to main continent Europe and we even have a train connecting us to France that we have a lot of cheeses available to us from France in all sizes and really cheap as well, because if I had to buy large wheels of either of these cheeses I would become the size of a house because they are so addictive, especially when all warm and gooey like this!!!

  31. I can’t even begin to express my love of baked brie or camembert with something sweet and gooey on top! We have brie with jalapeno jelly (I know you’ve made that one :)) for Christmas eve, and now I see what I want to make for New Year’s eve. That caramel and pecan sounds absolutely perfect for one of these creamy cheeses! Love your vow for 2014! Have a very Happy New Year Liz!

  32. What a great spread to feast on while ringing in the New Year. Thanks for a delicious year Liz!!

  33. My grandpa used to do this with Camembert, honey and hazelnuts. What great memories

  34. This sounds soo good. What a perfect party appetizer!

  35. Wow! This looks just perfect! Yum!

    Wishing you every happiness in 2014! xoxo

  36. Wonderful tasty appetizer for the holidays….I’m taking a short break from cooking so I will have to live vicariously through you for awhile! Great football game weekend for both of us..looks like 49ers will be playing in Green Bay so my son will be out your way for the game ..I’m staying home the Phoenix game was enough excitement to last for quite awhile! Happy New Year Miss Lizzy and to your lovely family as well 😉

  37. Lizzy,
    This appetizer looks delicious. I can’t wait to try it.
    Did your hubby eat any of the nuts though? 😉
    Annamaria

  38. Wow Liz your Camembert Cheese dish looks amazing! I actually never heard of Camembert Cheese, but I love Brie cheese so I must try this!! Love the caramel and pecans on top!! Happy new Years too you!! xo

  39. Be still my foolish heart! That looks sooo good! Happy New Year, sweet Liz! Hope 2014 is a wonderful year for you and your family. God bless you.

  40. I love baked camembert but I have never thought to add caramel – what an incredible idea!

  41. We have china Camembert bakers here in the UK with a lid on so there’s no risk of leaking or losing any cheese, it also comes with a wooden spatula, to prevent the dreaded “double-dipping”.

  42. I have never baked Brie (or any other cheese for that matter) and have always wanted to. Recipes like this make it look so delish! Thanks for sharing and HAPPY NEW YEAR! HUGS!

  43. Looks divine and perfect for the New Year party!
    Happy New Year, Liz!

  44. Gosh, I love brie! I’ve never heard of Camembert. This looks delicious. That caramel is out of this world!

  45. Dear Lizzy, Those are very good resolutions. It is so important to make the time for a movie, a cup of tea or coffee and take the time to talk and listen.
    Those are the times when memories are made.

    This is a lovely appetizer or gift.

    Have a wonderful blessed and happy New Year my friend. Catherine xo

  46. I love baked cheese of any type. Try to avoid it though because i could eat it all. Love the caramel sauce in this!

  47. Soft cheeses like brie and Camembert are my favorite. I pretty much lived off of them and bread when in France. I could definitely go for some warm, gooey Camembert right now.

  48. Baked camembert is my ultimate weakness, never tried with with caramel before. Hmm, wonder if I could find an excuse to make this on my new diet. 🙂

  49. Heavenly, I love gooey melted cheese dishes you can’t beat them. Love the caramel topping bet its really good together.

  50. Just added to my fave, delectable apps! WOW. xx

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