Baked Camembert with Thyme and Fig Preserves

, from Issue #84. May, 2019
Photography by Josh Griggs.
Baked Camembert with Thyme and Fig Preserves

Who can resist a wheel of hot, rich melting cheese adorned with dollops of gorgeous fig preserves? Serve with crusty bread or crackers.

Serves: 4


250-gram wheel camembert, at room temperature
1 clove garlic, peeled
4 fresh thyme sprigs
2 small bay leaves
1 tablespoon white wine
½ cup thick fig preserves
sea salt and ground pepper


Preheat the oven to 180°C fan bake.

Place the cheese in a baking paper-lined baking dish, slightly larger than the cheese.

Rub the top of the cheese with the garlic then make a few shallow cuts in the top. Poke in two of the thyme sprigs and the bay leaves then pour over the wine. Wrap the dish in foil and seal tightly.

Bake for about 20 minutes, or until the cheese is very soft when lightly pressed. Remove the foil and spoon over a couple of tablespoons of the preserves, season with salt and pepper and add the remaining thyme sprigs.

Place back in the oven, uncovered, for 5 minutes.

To serve: Place the dish on a board and serve with the remaining preserves and crusty bread or crackers.