Baked Camembert & warm fruit topping for everyone

I’ve put on my brave face and started my hibernation in preparation for the longer colder nights; and there’s nothing better than baked cheese and berries to add that extra layer of comfort we all need to get through the long winter nights. This recipe is less about the cheese and more about the topping (insert your own gay innuendo here).

The winter nights are drawing in, as seen from my balcony

The toppings in this recipe can be used with chicken, pork and room temperature cheese as well. What I’ve detailed below is another easy (and I mean really easy) show stopper. If you’re serving the topping with cheese – baked or otherwise – serve it at the end of the meal rather than a starter. Pictures to follow soon.

Music to listen to while preparing this dish: ‘California Dreamin’ by the Mamas and the Papas


  • 1 standard round of Camembert, the kind that comes in a snug wooden box

For the topping

  • 200g punnet black currants, red currants or blackberries or a mix of all three
  • 1 teaspoon fresh thyme leaves
  • Squeeze runny honey (if needed)
  • Sea salt


  • The grated zest of one orange
  • 4 ripe figs roughly chopped
  • 1 teaspoon fresh thyme leaves


  1. Heat your oven to 180C.
  2. Remove your cheese from the box, discard the plastic wrap and put the cheese back in its box. If it doesn’t come in a box, put it in a snug ovenproof dish.
  3. If using the berries, Place them  in another ovenproof dish. Taste a berry, if they are too sharp add a squeeze of honey. Not too much… Sprinkle the berries with the thyme and toss.
  4. If using the figs, toss them with the thyme and your zest and mix with a dash of honey. Save some of your zest for garnish.
  5. Put cheese and berries/figs in to the oven and bake for 20 mins.
  6. When the time is up, spoon the berries/figs on to the Camembert (or you can leave to one side), sprinkle with salt and serve with crunchy baguette.

There are no rules or cutlery for this, you tuck straight in with the bread.

Serve with a Gemma Barolo Colarej – it’s full bodied yet dry enough to counter the fruit mix.

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