Description
Pumpkin Baked Camembert is a warm, creamy, and savory fall appetizer that combines the rich, melty texture of Camembert cheese with the natural sweetness and earthiness of roasted pumpkin puree. This quick and easy baked dish is perfect for cozy gatherings, served with crusty bread or fresh fruits, delivering a comforting taste of autumn in every bite.
Ingredients
Scale
Cheese
- 1 whole Camembert cheese (around 8 oz/250g)
Pumpkin Mixture
- 1/2 cup pumpkin puree
- 3 garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
For Roasting and Finishing
- 1 tablespoon olive oil (for roasting garlic and brushing cheese)
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 350°F (175°C). Remove the Camembert from its packaging and score the top of the cheese with a knife, making small cuts to allow flavors to infuse and help the cheese melt evenly.
- Roast the Garlic: Peel the garlic cloves and toss them with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until golden and soft, which will give a mellow, sweet savoriness to the dish.
- Mix Pumpkin Puree and Seasonings: In a small bowl, combine the pumpkin puree with the roasted garlic, fresh thyme leaves, salt, pepper, and honey. Stir until well incorporated, adjusting seasoning to achieve a balanced sweet and savory flavor.
- Assemble the Camembert: Place the scored Camembert in a small oven-safe dish. Spread the pumpkin mixture evenly over the top of the cheese. Drizzle a little olive oil over the top to help caramelize and add a glossy finish.
- Bake to Perfection: Bake the assembled dish in the preheated oven for 15-20 minutes until the cheese is melted and the pumpkin topping turns golden brown. Monitor closely to prevent overcooking.
- Serve Warm: Remove from the oven and let it rest for 2 minutes. Serve immediately with dippers like crusty bread, crisp apple slices, or roasted vegetables.
Notes
- Use a fresh, buttery Camembert for the best melt and flavor.
- Let the Camembert come to room temperature for 10-15 minutes before baking to ensure even melting.
- Apply a thin, even layer of the pumpkin mixture to prevent overflow during baking.
- Fresh herbs like thyme or rosemary provide a more vibrant aroma than dried ones.
- Keep a close watch during the last 5 minutes of baking to avoid drying out the cheese.
- Add a sprinkle of toasted pumpkin seeds or fresh thyme leaves as a garnish after baking for extra texture and brightness.
- Serve with crusty bread such as baguette or sourdough for ideal dipping.
- Store leftovers tightly wrapped in the refrigerator for up to 2 days; reheating at 300°F (150°C) for about 10 minutes is recommended.
- Freezing is not advised as it can alter the creamy texture.
Nutrition
- Serving Size: 1/4 recipe (about 80g)
- Calories: 220
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Pumpkin Baked Camembert, fall appetizer, baked Camembert, pumpkin recipe, cozy appetizer, autumn cheese dish, seasonal appetizer, easy baked cheese