Martha Stewart Baked Camembert with Cherry Jam

Martha Stewart baked Camembert with cherry jam takes 20 minutes and a round of Camembert, garlic, thyme and sour-cherry jam to make a gooey, molten appetizer. Save this easy baked cheese appetizer for game day, holiday parties or a quick weeknight dinner, because it's a simple recipe.

Bake the cheese wrapped in foil for the first 10 minutes, so the garlic, thyme and vermouth steam into the center of the wheel. Skip the wrap and the top dries out before the middle turns molten.

Martha scatters garlic, thyme and a bay leaf over the cheese and adds a splash of dry vermouth before it goes in the oven. The jam only goes on for the last few minutes, so it warms through without burning and the nuts stay crunchy.

Martha Stewart Baked Camembert with Cherry Jam

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Course: AppetizerCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

14

minutes

Calories

330

kcal

A round of Camembert bakes wrapped in foil until the center turns soft and molten, then gets a spoonful of warm cherry jam. Toasted almonds on top add crunch against the creamy cheese.

Ingredients

• 1 round Camembert or Brie (about 4 inches across; 8 ounces)
  

• 1 clove garlic, very thinly sliced (1 teaspoon)
  

• 4 thyme sprigs
  

• 1 bay leaf
  

• 1 tablespoon dry vermouth
  

• 2 tablespoons sour-cherry or raspberry jam
  

• 1/4 cup chopped toasted almonds or hazelnuts
  

• Fennel wedges, green radishes, sugar snap peas, sliced green apple, baguette slices, and crackers, for serving
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Line a piece of foil with parchment so the cheese won't stick to it.
• Prep the cheese: Set the Camembert on the parchment-lined foil and cut a small slit about 1/2 inch long in the top. Then sprinkle on the sliced garlic, 4 thyme sprigs and the bay leaf.
• Add the vermouth: Drizzle 1 tablespoon dry vermouth over the cheese. The slit lets it soak in along with the herb flavor.
• Wrap and bake: Wrap the cheese loosely in the foil and set it on a baking sheet. Bake for 10 minutes, then remove and discard the foil.
• Add the jam: Open the parchment and dollop 2 tablespoons sour-cherry or raspberry jam over the cheese. Return it to the oven and bake 2 to 4 minutes more, until the cheese is molten and the jam is warm.
• Top and serve: Sprinkle 1/4 cup chopped toasted almonds or hazelnuts over the top. Serve right away with fennel wedges, green radishes, sugar snap peas, sliced green apple, baguette slices and crackers.

Tools for this recipe

• Reynolds unbleached parchment paper, Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Brie instead of Camembert?

Yes, Martha says any mild, creamy Brie works just as well. Use a round of about 8 ounces, roughly 4 inches across, so the baking time stays the same.

Can I make baked Camembert ahead of time?

You can prep the cheese with the garlic, herbs and vermouth, wrap it and keep it in the fridge a few hours before baking. Add a minute or two to the first bake since it starts cold, and put the jam on only at the end.

What can I use instead of dry vermouth?

A splash of dry white wine does the same job, since you only need 1 tablespoon. In a pinch, use a little chicken broth with a few drops of lemon juice.

How do I store leftover baked Camembert?

Once it cools, wrap what's left tightly and refrigerate it for up to 3 days. It firms up when cold, so reheat it in a 350°F oven for about 5 minutes until it softens again.

What's the most common mistake with baked Camembert?

Overbaking is the big one, because the cheese can burst through the rind and leak out. Pull it as soon as the center is molten and a little jiggly, and keep it on parchment so any leak is easy to manage.