Baked Camembert with Caramel and Pecans is the perfect weapon in your arsenal of easy appetizer recipes since it’s only 3 ingredients and definitely a showstopper!
Baked Camembert with Caramel and Pecans
I have been making baked Brie recipes for almost 20 years. Most often, the cheese 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 for this baked cheese appetizer, I bought a wheel of Camembert instead.
Camembert is also a French cheese with a bloomy rind like brie, but it hails from Normandy versus the Parisian origin of Brie. I took the easy route with this hot appetizer, which I made for both a cookie and an ornament exchange, baking it till soft, then topping it with a premium brand of caramel sauce and toasted pecans.
Do I love this baked Camembert with caramel and pecans as much as brie? As a matter of fact, I do!
Tips for Making Baked Cheese Appetizers
Depending on what variety of cheese you are baking, the cook time is a bit different for baked cheese appetizers.
- Baked Camembert
The first time around I popped the Camembert 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.
- Baked Brie
The second time, I used Brie, pulling it out of the oven at the 12 minute mark, so I wouldn’t waste a single bit of cheese.
No worries if your baked cheese 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. This baked Camembert recipe is a terrific, easy appetizer to serve to your New Year’s guests, or to serve at a party any time of the year.
Sunday Supper Reflections and Resolutions
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 easy 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.
This was my leaky Camembert circa 2013. Still beautiful and tasty!
Join us this weekend for Reflections and Resolutions!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Apricot Fizz from Magnolia Days
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Disclosure: I was given an array of Best Boy and Co. products to review. I was not compensated for mentioning them in this post.Print
Baked Camembert with Caramel and Pecans
An easy, elegant appetizer!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Appetizer
- Small round of Camembert or Brie (8-9 ounce range)
- 1/4 cup whole pecans, roasted
- 1/4 cup homemade or jarred caramel sauce (I used Best Boy Bourbon Barrel)
- Crackers, for serving
- Preheat oven to 350º. Place round of parchment on pie plate and set cheese on top of parchment.
- 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.
- Remove from oven, use large round spatula to remove cheese to serving plate.
- Top with pecans, then drizzle with caramel sauce.
- Serve warm with crackers.
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!
- Calories: 118kcal
- Sugar: 0g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 21mg