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A skillet of baked cheese dip topped with bacon jam and chopped nuts, surrounded by crackers, toasted bread, and fresh rosemary on a wooden board.
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Baked Camembert with Bacon Jam

A whole wheel of Camembert baked until fully molten, topped with bourbon bacon jam, toasty walnuts, and crispy rosemary. The two-stage bake is what makes it work.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, French-inspired
Servings: 4 servings
Calories: 443kcal
Author: Kita Roberts

Ingredients

French baguette

  • 1 whole Camembert wheel or Brie
  • 1/3 cup bourbon bacon jam
  • 2 tablespoons walnuts roughly chopped
  • 1 sprig fresh rosemary Peeled from the woody stem for only the leaves

For Serving

  • 1 French baguette sliced and toasted
  • Honey optional drizzle

Instructions

Prep the Camembert

  • Remove the Camembert cheese from the packaging entirely.
  • Place on a small baking dish or parchment-lined sheet.

Preheat the Oven

  • Preheat oven to 375°F. Give it a full 10 minutes to come to temperature.

Score and Infuse

  • Using a sharp knife, score a crosshatch pattern on the top rind — cut about halfway through, but do not puncture the bottom rind. Tuck small rosemary sprigs into the cuts.
    A round wheel of Camembert cheese scored into squares, topped with sprigs of fresh rosemary, sits in a black baking cast iron skillet on a light surface.

First Bake

  • Bake for 10 to 12 minutes, until the wheel feels soft when you press the side — like a water balloon about to give. The rind should still hold its shape.
    A round wheel of soft baked cheese scored in a crisscross pattern, garnished with herbs, sits in a skillet with a bowl of crackers in the blurred background.

Top and Bake Again

  • Remove from oven. Spoon bacon jam generously over the top, letting it flow over the sides. Scatter walnuts on top. Return to oven for 5 to 8 minutes, until the jam is bubbling at the edges and the walnuts are lightly toasted and fragrant.
    A hand sprinkles chopped walnuts onto a wheel of baked Camembert topped with bacon jam in a small cast iron pan.
  • Remove from the oven and allow to cool for 3 to 5 minutes.

Serve

  • Transfer carefully to a serving board.
  • Serve immediately with toasted baguette. Drizzle with honey if desired.
    A skillet of melted Camembert cheese topped with chopped nuts and bacon jam, surrounded by crackers and toasted bread on a wooden board.

Notes

  • The two-stage bake is not optional — bacon jam has sugar that scorches if it bakes the full 15-20 minutes. Always add jam in the final 5-8 minutes only.
  • "Water balloon test": press the side of the wheel after the first bake. If there's any firm resistance in the center, add 3 more minutes before the jam goes on. 
  • Bake in a small cast iron skillet or ceramic ramekin if you want a contained presentation and zero cleanup risk from rind splits.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 51g | Protein: 18g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 871mg | Potassium: 227mg | Fiber: 2g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 296mg | Iron: 3mg