Gooey Camembert in a box with cranberry black pepp

Lynnda Cloutier


Camembert make an unforgettable pairing. It’s also pretty on a buffet and incredibly easy (really!). Serve it with cornichones, pickled onions, pear slices, dried fruits and nuts or any combination thereof.Source unknown

★★★★★ 1 vote


1 1/2 cups fresh cranberries
1/3 cup sugar
1/2 cup port
1/8 tsp. salt
1/8 tsp. pepper
one 8 oz. round camembert cheese, still in the box, about 4 1/2 inches in diameter; domestic is fine
sliced baguette or wheat crackers for serving.


1For the compote, mix the cranberries, 1/4 cup water and the sugar, port, salt, and pepper in medium pan. Bring to a boil over medium heat. Turn heat down and simmer til skins of the cranberries pop, 6 to 8 minutes. Let cool then transfer compote to serving bowl. YOu can make this up to 1 week in advance and keep it covered in refrigerator. Serve it chilled or at room temperature. For the cheese, remove lid of the Camembert box and discard any paper wrapping around the cheese. Tie a ribbon or kitchen twine around the circumference of the box to keep it intact while cooking. Put the box on a plate and microwave the cheese for 60 seconds. It may puff up. If it doesn’t seem soft and melty, microwave it for 30 more seconds. Remove the box from the microwave and use a sharp knife to cut three slits through the top rind of the cheese, intersecting at the center, like an asterisk. Peel back the petals of rind to expose the cheese underneath. Serve with sliced baguette, the compote and any other accompaniments you like. This is a great dish if you like contrasting flavors and textures. The tart cranberries and creamy Camembert make an unforgettable pairing. It’s also pretty on a buffet and incredibly easy (really!). pic and recipe courtesy of Gale Gand

About this Recipe

Course/Dish: Cheese Appetizers