24 Decadent Camembert Recipes to Delight Your Senses

There’s something truly magical about Camembert that transforms ordinary meals into extraordinary culinary experiences. Whether you’re craving cozy comfort food, elegant dinner party fare, or quick weeknight delights, this creamy French cheese delivers pure decadence in every bite. Get ready to discover 24 irresistible recipes that will awaken your senses and inspire your inner chef—your taste buds are about to embark on a delicious journey!

Camembert and Caramelized Onion Tart

Savor the perfect balance of creamy and savory in this elegant yet approachable tart. Camembert’s rich earthiness pairs beautifully with sweet, slow-cooked onions on a crisp, buttery crust. This impressive dish comes together with surprisingly simple techniques for restaurant-quality results at home.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon brown sugar
– 8 ounces ripe Camembert cheese, rind removed
– 1/4 cup heavy cream
– 1 large egg, lightly beaten
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry sheet to 1/8-inch thickness on a lightly floured surface.
3. Transfer the pastry to the prepared baking sheet and prick all over with a fork to prevent puffing.
4. Melt butter in a large skillet over medium-low heat until foamy.
5. Add thinly sliced onions and cook for 5 minutes, stirring occasionally until softened.
6. Sprinkle brown sugar over onions and continue cooking for 20-25 minutes, stirring every 5 minutes, until deeply golden brown and caramelized.
7. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges.
8. Cut Camembert into 1/4-inch slices and arrange over the onion layer.
9. Whisk together heavy cream and beaten egg until smooth in a small bowl.
10. Pour the cream mixture evenly over the cheese and onions.
11. Sprinkle fresh thyme leaves, flaky sea salt, and freshly ground black pepper over the entire tart.
12. Fold the 1-inch pastry border up over the edges to create a crust.
13. Bake for 25-30 minutes until the pastry is golden brown and the filling is bubbly.
14. Let the tart rest for 10 minutes before slicing to allow the filling to set.
Golden, flaky pastry gives way to a luxurious filling where melted Camembert envelops sweet caramelized onions. The contrast between crisp crust and creamy interior makes each bite satisfying. Serve warm slices alongside a bitter greens salad to cut through the richness, or pair with chilled apple cider for a perfect autumn meal.

Crispy Baked Camembert with Honey and Thyme

Tender Camembert transforms into a gooey masterpiece when baked with sweet honey and aromatic thyme. This elegant appetizer requires minimal effort but delivers maximum wow factor. Perfect for entertaining or cozy nights in, it’s ready in under 20 minutes.

Ingredients

– One 8-ounce wheel of ripe Camembert cheese
– 2 tablespoons of floral raw honey
– 4 sprigs of fresh woody thyme
– 1 tablespoon of extra virgin olive oil
– ½ teaspoon of flaky sea salt
– 1 baguette of crusty artisan bread, sliced

Instructions

1. Preheat your oven to 375°F.
2. Remove the Camembert from any packaging and place it in a small, oven-safe baking dish.
3. Score the top of the cheese in a crisscross pattern with a sharp knife, about ¼-inch deep.
4. Drizzle the extra virgin olive oil evenly over the scored surface.
5. Strip the fresh woody thyme leaves from their stems and sprinkle them over the cheese.
6. Drizzle the floral raw honey generously over the top, letting it pool in the scores.
7. Sprinkle the flaky sea salt evenly across the surface.
8. Bake for 12-15 minutes, until the cheese is bubbly and the top is golden brown.
9. While the cheese bakes, arrange the sliced crusty artisan bread on a baking sheet.
10. Toast the bread in the oven for 5-7 minutes until crisp and lightly golden.
11. Remove the baked Camembert from the oven—it should be jiggly in the center.
12. Let the cheese rest for 2 minutes before serving to allow it to set slightly.
13. Serve immediately with the toasted bread slices for dipping.
A molten center oozes out when you break through the crisp top, creating the perfect dip for crunchy bread. The combination of savory cheese, sweet honey, and earthy thyme makes each bite complex and satisfying. For a festive twist, top with toasted walnuts or serve alongside sliced crisp apples.

Camembert-Stuffed Chicken Breast

Oozing with creamy decadence, this stuffed chicken breast transforms weeknight dinner into something special. The melty Camembert center pairs perfectly with crispy, golden-brown chicken. Simple enough for beginners but impressive enough for guests.

Ingredients

– 2 large boneless, skinless chicken breasts
– 4 oz wheel of ripe Camembert cheese
– 1/4 cup panko breadcrumbs
– 2 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– 1/2 tsp kosher salt
– 1 tbsp fresh chopped parsley
– 1 tsp minced garlic

Instructions

1. Preheat your oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap.
3. Pound chicken to 1/4-inch thickness using a meat mallet or heavy pan.
4. Cut Camembert wheel in half, removing any rind if preferred.
5. Season both sides of chicken with kosher salt and finely ground black pepper.
6. Place one Camembert half in the center of each chicken breast.
7. Roll chicken tightly around cheese, tucking in ends to fully enclose.
8. Secure each roll with 2-3 toothpicks placed diagonally.
9. Heat rich extra virgin olive oil in an oven-safe skillet over medium-high heat until shimmering.
10. Sear chicken rolls for 2-3 minutes per side until golden brown.
11. Transfer skillet to preheated oven and bake for 18-20 minutes.
12. Combine panko breadcrumbs, minced garlic, and fresh chopped parsley in a small bowl.
13. Remove chicken from oven and sprinkle breadcrumb mixture over top.
14. Return to oven for 3-4 minutes until breadcrumbs are golden and crispy.
15. Insert instant-read thermometer into thickest part of chicken to verify 165°F internal temperature.
16. Rest chicken for 5 minutes before removing toothpetters.

Keep the toothpicks visible for easy removal after cooking. Knowing the chicken reaches exactly 165°F ensures food safety without drying out the meat. The final breadcrumb topping adds welcome crunch against the creamy interior. The molten Camembert center contrasts beautifully with the crispy, herb-flecked crust. Serve sliced over wild rice to catch every bit of cheesy goodness, or pair with roasted asparagus for a complete meal.

Camembert and Walnut-Stuffed Mushrooms

Hearty mushrooms transform into elegant bites when stuffed with creamy cheese and crunchy nuts. These savory morsels deliver impressive flavor with minimal effort. Perfect for entertaining or elevating weeknight dinners.

Ingredients

– 16 large cremini mushrooms
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup finely chopped sweet yellow onion
– 2 cloves aromatic garlic, minced
– 4 ounces creamy Camembert cheese, rind removed
– 1/4 cup toasted walnuts, finely chopped
– 1 tablespoon fresh thyme leaves
– 1/4 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist mushroom stems to remove them, then finely chop the stems.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Sauté chopped mushroom stems and onion for 5 minutes until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Transfer mixture to a bowl and let cool for 5 minutes.
7. Combine Camembert, walnuts, thyme, salt, and pepper with the mushroom mixture.
8. Stuff each mushroom cap generously with the filling, mounding slightly.
9. Arrange stuffed mushrooms on the prepared baking sheet.
10. Bake for 18-20 minutes until mushrooms are tender and filling is golden.
11. Let rest for 3 minutes before serving to allow filling to set.
Removing mushroom stems with a gentle twist prevents tearing the caps. Toasting walnuts beforehand enhances their nutty flavor. Letting the filling cool prevents the cheese from melting prematurely. Rich Camembert melts into a velvety pool inside earthy mushroom caps, while walnuts provide satisfying crunch. Serve these warm bites drizzled with honey for sweet-savory contrast or atop a bed of peppery arugula.

Roasted Garlic and Camembert Pull-Apart Bread

Every holiday gathering needs that one showstopper appetizer that disappears within minutes. Embrace this golden, cheesy masterpiece that fills your kitchen with the irresistible aroma of roasted garlic and melted Camembert. Expect buttery, pull-apart bread that’s impossible to resist.

Ingredients

• 1 large round sourdough bread loaf
• 1 whole head of fresh garlic
• 1 wheel of creamy Camembert cheese
• 1/2 cup of salted butter, melted
• 2 tablespoons of fresh parsley, finely chopped
• 1 teaspoon of flaky sea salt

Instructions

1. Preheat your oven to 375°F.
2. Slice the top off the whole head of fresh garlic to expose the cloves.
3. Drizzle the exposed garlic with 1 tablespoon of melted salted butter.
4. Wrap the garlic tightly in aluminum foil.
5. Roast the garlic packet on a baking sheet for 40 minutes, or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool until safe to handle.
7. While the garlic cools, use a serrated knife to cut the large round sourdough bread loaf into a crosshatch pattern, being careful not to cut through the bottom crust.
8. Squeeze the roasted garlic cloves from their skins into a small bowl.
9. Mash the roasted garlic into a smooth paste with a fork.
10. Stir the garlic paste into the remaining melted salted butter until fully combined.
11. Cut the wheel of creamy Camembert cheese into small cubes.
12. Gently separate the bread sections and tuck the Camembert cubes deep into the cuts.
13. Brush the garlic butter mixture generously over the entire surface of the bread, making sure it drips down into all the crevices.
14. Sprinkle the flaky sea salt evenly over the top.
15. Wrap the entire loaf loosely in foil, leaving the top partially exposed.
16. Bake for 15 minutes at 375°F.
17. Uncover the bread and continue baking for another 10 minutes, or until the cheese is completely melted and bubbly.
18. Remove from the oven and immediately sprinkle with the finely chopped fresh parsley.
19. Let the bread rest for 5 minutes before serving to allow the cheese to set slightly.

Nothing beats the satisfying pull of cheesy bread strands with the deep, caramelized flavor of roasted garlic. Serve this warm alongside a crisp green salad for a complete meal, or tear apart with your hands for the ultimate sharing experience. The crisp crust gives way to an impossibly soft, cheese-filled interior that keeps everyone coming back for more.

Grilled Camembert and Apple Sandwich

Savor the perfect balance of creamy and crisp in this elevated grilled cheese. Grilled Camembert and Apple Sandwich transforms simple ingredients into something extraordinary. This sandwich delivers both comfort and sophistication in every bite.

Ingredients

– 2 slices of thick-cut sourdough bread
– 4 ounces of ripe, creamy Camembert cheese
– 1/2 crisp Honeycrisp apple, thinly sliced
– 2 tablespoons of high-quality unsalted butter
– 1 tablespoon of golden wildflower honey

Instructions

1. Preheat a cast-iron skillet over medium-low heat for 5 minutes until evenly heated.
2. Spread 1 tablespoon of high-quality unsalted butter evenly on one side of each slice of thick-cut sourdough bread.
3. Place one bread slice butter-side down in the preheated skillet.
4. Arrange 4 ounces of ripe, creamy Camembert cheese evenly over the bread in the skillet.
5. Layer 1/2 crisp Honeycrisp apple, thinly sliced, over the Camembert cheese.
6. Drizzle 1 tablespoon of golden wildflower honey over the apple slices.
7. Top with the second bread slice, butter-side facing up.
8. Cook for 3-4 minutes until the bottom bread develops deep golden-brown grill marks.
9. Carefully flip the sandwich using a wide spatula.
10. Cook for another 3-4 minutes until the second side achieves matching golden-brown coloration.
11. Press down gently with the spatula to ensure even contact with the skillet surface.
12. Remove from heat when both sides display consistent browning and cheese visibly melts.
13. Transfer to a cutting board and let rest for 1 minute before slicing.
14. Cut diagonally to create two triangular halves. You’ll achieve the perfect melt by keeping the heat medium-low and not rushing the process. The diagonal cut isn’t just for presentation—it creates better structural integrity. Letting the sandwich rest briefly allows the cheese to set slightly, preventing messy spills. Your finished sandwich boasts a crispy, buttery exterior that gives way to oozing Camembert and sweet-tart apple slices. The honey caramelizes slightly against the warm cheese, creating complex sweet and savory notes. Serve alongside a crisp green salad or tomato soup for the ultimate comfort meal.

Camembert and Prosciutto Puff Pastry Bites

These savory bites transform simple ingredients into elegant appetizers. They combine creamy cheese, salty prosciutto, and flaky pastry for maximum flavor impact. Perfect for entertaining or quick snacks.

Ingredients

– 1 sheet frozen puff pastry, thawed but still cold
– 4 ounces creamy Camembert cheese, rind removed
– 2 ounces thinly sliced prosciutto
– 1 large egg, lightly beaten
– 1 tablespoon fresh thyme leaves
– 1 tablespoon honey for drizzling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the cold puff pastry sheet on a lightly floured surface.
3. Cut the pastry into 2-inch squares using a sharp knife or pizza cutter.
4. Place half the pastry squares on the prepared baking sheet, spacing them 1 inch apart.
5. Cut the Camembert cheese into small cubes, about 1/2-inch each.
6. Place one cube of Camembert in the center of each pastry square on the baking sheet.
7. Tear the prosciutto slices into small pieces that will cover the cheese.
8. Top each cheese cube with a piece of prosciutto.
9. Brush the edges of the bottom pastry squares with the beaten egg using a pastry brush.
10. Place the remaining pastry squares over the filled ones, pressing the edges firmly to seal.
11. Use a fork to crimp all edges completely, ensuring no filling escapes during baking.
12. Brush the tops of all pastry bites with the remaining beaten egg.
13. Sprinkle fresh thyme leaves evenly over the egg-washed tops.
14. Bake at 400°F for 15-18 minutes until golden brown and puffed.
15. Remove from oven and immediately drizzle with honey while still warm.
16. Let cool on the baking sheet for 5 minutes before serving.

A golden, flaky exterior gives way to molten Camembert and salty prosciutto in every bite. The honey drizzle adds a subtle sweetness that balances the savory flavors beautifully. Serve these warm alongside a crisp white wine or as part of a charcuterie board for an impressive presentation.

Creamy Camembert and Broccoli Soup

Perfect for crisp autumn evenings, this velvety soup transforms humble broccoli into pure comfort. Creamy Camembert melts into every spoonful, creating a sophisticated yet approachable bowl. You’ll want seconds before finishing your first serving.

Ingredients

• 1 large head fresh broccoli, cut into small florets
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups rich chicken broth
• 8 oz ripe Camembert cheese, rind removed and cubed
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• ¼ tsp freshly grated nutmeg

Instructions

1. Melt unsalted butter in a large Dutch oven over medium heat until foaming subsides.
2. Add finely diced yellow onion and cook for 5 minutes until translucent, stirring frequently to prevent browning.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add small broccoli florets and rich chicken broth, then bring to a boil over high heat.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes until broccoli stems are fork-tender.
6. Remove from heat and carefully blend with an immersion blender until completely smooth.
7. Return pot to low heat and stir in cubed Camembert cheese until fully melted and incorporated.
8. Pour in heavy cream while stirring constantly to maintain silky texture.
9. Season with kosher salt, freshly cracked black pepper, and freshly grated nutmeg.
10. Simmer for 3 more minutes on low heat, stirring occasionally, until heated through.

Zesty nutmeg brightens the creamy base while the Camembert adds earthy depth. The velvety texture clings beautifully to crusty bread when dipped. For an elegant twist, top with crispy pancetta crumbs before serving.

Camembert and Fig Crostini

Zesty yet sophisticated, these crostini balance creamy cheese with sweet fruit. Perfect for entertaining or elevating weeknight appetizers. They come together in under 20 minutes with minimal fuss.

Ingredients

– 1 baguette, sliced into ½-inch thick rounds
– 2 tablespoons rich extra virgin olive oil
– 8 ounces ripe Camembert cheese, rind removed
– 6 fresh figs, stems removed and thinly sliced
– 2 tablespoons wildflower honey
– 1 teaspoon flaky sea salt
– ¼ cup toasted walnuts, roughly chopped
– Fresh thyme sprigs for garnish

Instructions

1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with extra virgin olive oil.
4. Bake for 8-10 minutes until edges are golden brown and centers are crisp.
5. Remove crostini from oven and let cool for 2 minutes.
6. Spread Camembert cheese generously over each toasted slice.
7. Arrange fig slices in a single layer over the cheese.
8. Drizzle honey evenly over the fig-topped crostini.
9. Sprinkle flaky sea salt over the assembled crostini.
10. Scatter toasted walnuts evenly across all pieces.
11. Garnish each crostini with fresh thyme leaves.

Very creamy Camembert melts slightly into the warm crostini base, creating a luxurious texture against the crisp bread. The sweet figs and honey balance the cheese’s tang, while walnuts add satisfying crunch. Try serving these alongside sparkling wine or as part of a charcuterie spread for maximum impact.

Camembert and Cranberry-Stuffed Pork Tenderloin

Bold flavors meet elegant presentation in this stunning holiday centerpiece. Creamy camembert and tart cranberries create a beautiful flavor contrast against juicy pork. This impressive dish comes together surprisingly easily for such a dramatic result.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin
– 4 oz creamy camembert cheese, rind removed
– 1/2 cup sweetened dried cranberries
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tsp aromatic dried thyme
– 2 cloves fresh garlic, minced

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Butterfly the pork tenderloin by making a lengthwise cut three-quarters of the way through, then opening it like a book.
3. Place plastic wrap over the butterflied pork and pound evenly to 1/2-inch thickness using a meat mallet.
4. Sprinkle the flattened pork evenly with kosher salt, cracked black pepper, and aromatic dried thyme.
5. Crumble the creamy camembert cheese evenly over the pork surface, leaving a 1-inch border.
6. Scatter sweetened dried cranberries and minced fresh garlic over the cheese layer.
7. Starting from one long side, tightly roll the pork into a cylinder, keeping the filling contained.
8. Secure the roll with kitchen twine at 1-inch intervals along its length.
9. Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Carefully place the pork roll in the hot skillet and sear for 2 minutes per side until golden brown.
11. Transfer the skillet directly to the preheated oven and roast for 20-25 minutes.
12. Check doneness by inserting an instant-read thermometer into the thickest part—it should read 145°F.
13. Remove from oven and let rest for 10 minutes on a cutting board before slicing.
14. Remove kitchen twine and slice into 1-inch thick medallions with a sharp knife.
Generous slices reveal beautiful swirls of melted cheese and ruby-red cranberries. The pork remains incredibly juicy while the filling creates pockets of creamy, tangy goodness. Serve over creamy polenta or alongside roasted Brussels sprouts for a complete holiday meal that will have everyone asking for seconds.

Camembert Risotto with Mushroom Medley

Decadent comfort meets elegant simplicity in this creamy risotto. Dreamy Camembert melts into earthy mushroom medley for ultimate satisfaction. Direct cooking yields restaurant-quality results at home.

Ingredients

• 1 cup Arborio rice
• 4 cups rich chicken stock
• 8 oz whole Camembert wheel
• 12 oz mixed wild mushrooms
• 1 finely chopped yellow onion
• 3 minced garlic cloves
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1/4 cup freshly grated Parmesan
• 2 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Heat chicken stock in separate saucepan until simmering at 180°F, then reduce to low heat.
2. Heat olive oil in large heavy-bottomed pot over medium-high heat until shimmering.
3. Sauté mixed wild mushrooms for 6-8 minutes until golden brown and moisture evaporates.
4. Add unsalted butter to mushrooms and stir until melted and coating mushrooms evenly.
5. Add finely chopped yellow onion and cook for 4 minutes until translucent but not browned.
6. Stir in minced garlic cloves and cook for 1 minute until fragrant.
7. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at edges.
8. Pour in dry white wine and cook while stirring until liquid completely absorbs, about 2 minutes.
9. Add first ladle of hot chicken stock and stir continuously until rice absorbs liquid.
10. Continue adding hot stock one ladle at a time, stirring constantly until each addition absorbs before adding next.
11. Cook risotto for 18-20 minutes total until rice is al dente with creamy sauce surrounding grains.
12. Remove pot from heat and stir in whole Camembert wheel until melted and fully incorporated.
13. Fold in freshly grated Parmesan, chopped fresh thyme, kosher salt, and freshly cracked black pepper.
14. Let risotto rest for 2 minutes off heat to allow flavors to meld before serving.

Keep the risotto slightly loose as it will continue to thicken upon standing. Known for its luxurious creaminess from the melted Camembert, this dish delivers earthy mushroom flavors balanced by sharp Parmesan. Key to perfect texture is the al dente rice grains suspended in velvety sauce—serve immediately in warm bowls for optimal enjoyment.

Baked Camembert with Red Wine and Rosemary

You’ll love how this warm, gooey baked Camembert becomes the ultimate cozy appetizer. Rich red wine and fragrant rosemary transform simple cheese into something spectacular. It’s perfect for sharing with crusty bread or fresh veggies.

Ingredients

– 1 whole Camembert wheel in its wooden box
– 1/2 cup dry, full-bodied red wine
– 2 fresh rosemary sprigs
– 2 tbsp rich extra virgin olive oil
– 1/4 tsp flaky sea salt
– 1/4 tsp freshly cracked black pepper
– 1 crusty baguette, sliced into thick pieces

Instructions

1. Preheat your oven to 350°F.
2. Remove the Camembert from any plastic wrapping but keep it in its wooden box.
3. Score the top of the cheese in a crisscross pattern with a sharp knife, about 1/4-inch deep.
4. Drizzle the extra virgin olive oil evenly over the scored cheese surface.
5. Sprinkle the flaky sea salt and freshly cracked black pepper over the oiled cheese.
6. Place both fresh rosemary sprigs directly on top of the seasoned cheese.
7. Pour the dry red wine slowly over the cheese, allowing it to pool around the edges.
8. Cover the wooden box loosely with aluminum foil, creating a tent to prevent burning.
9. Bake for 15 minutes at 350°F until the cheese is melted and bubbly.
10. Remove the foil and bake for another 5 minutes until the top is golden brown.
11. Carefully remove the hot box from the oven using oven mitts.
12. Let the baked Camembert rest for 2-3 minutes before serving.
13. Serve immediately with sliced crusty baguette for dipping.

Fantastically creamy and aromatic, this baked Camembert offers a luxurious texture that pairs beautifully with the wine-infused crust. The rosemary infuses every bite with earthy fragrance while the red wine adds subtle fruit notes. Try serving it with apple slices or pear wedges for a sweet contrast to the savory cheese.

Camembert and Spinach Quiche

Kickstart your week with this elegant yet approachable quiche that transforms simple ingredients into a showstopping brunch centerpiece. Perfectly balanced between creamy richness and fresh greens, it comes together surprisingly fast while tasting like you spent hours in the kitchen.

Ingredients

– 1 store-bought pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup whole milk
– 8 oz ripe Camembert cheese, rind removed
– 4 cups fresh baby spinach leaves
– 1 medium yellow onion, finely diced
– 2 tbsp unsalted butter
– 1/2 tsp freshly grated nutmeg
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Place the store-bought pie crust in a 9-inch pie dish and prick the bottom with a fork 10-12 times to prevent bubbling.
3. Blind bake the crust for 15 minutes until lightly golden—this prevents a soggy bottom.
4. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
5. Add the finely diced yellow onion and cook for 8-10 minutes until translucent and fragrant.
6. Wilt 4 cups fresh baby spinach in the skillet for 2-3 minutes until just collapsed.
7. Whisk together 6 large farm-fresh eggs, 1 cup heavy cream, and 1 cup whole milk in a large bowl until fully combined.
8. Stir in 1 tsp kosher salt, 1/2 tsp freshly cracked black pepper, and 1/2 tsp freshly grated nutmeg.
9. Crumble the ripe Camembert cheese (rind removed) into the egg mixture.
10. Spread the cooked onion and spinach mixture evenly over the pre-baked crust.
11. Pour the egg and cheese filling over the vegetables.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown—a knife inserted should come out clean.
13. Let the quiche rest for 15 minutes before slicing to allow the custard to set properly.

Velvety custard envelops pockets of melted Camembert that ooze with each bite, while the spinach adds earthy freshness that cuts through the richness. Serve warm slices with a crisp arugula salad dressed in lemon vinaigrette, or enjoy at room temperature for a sophisticated picnic addition that travels beautifully.

Camembert and Peach Salad with Balsamic Glaze

Looking for a salad that balances creamy richness with sweet brightness? This camembert and peach combination delivers both texture and flavor in every bite. The balsamic glaze ties everything together with its sweet-tart complexity.

Ingredients

– 8 ounces ripe camembert cheese, rind removed
– 2 large ripe peaches, pits removed
– 6 cups fresh mixed greens
– 1/4 cup toasted pecans
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1 tablespoon honey
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Cut the camembert cheese into 1/2-inch cubes using a sharp knife.
2. Slice the peaches into 1/4-inch thick wedges.
3. Arrange the mixed greens in a large serving bowl.
4. Scatter the peach wedges evenly over the greens.
5. Distribute the camembert cubes throughout the salad.
6. Sprinkle the toasted pecans over the top.
7. Whisk together the olive oil, balsamic vinegar, and honey in a small bowl until emulsified.
8. Drizzle the dressing evenly over the entire salad.
9. Season with flaky sea salt and freshly cracked black pepper.
10. Toss gently to combine all ingredients without crushing the delicate components.

Here’s how the textures play together: the creamy camembert melts slightly against the juicy peaches, while the crisp greens provide fresh contrast. Serve this immediately to enjoy the cheese at its perfect temperature. For a stunning presentation, arrange individual portions on chilled plates and garnish with extra pecans.

Camembert Mac and Cheese with Bacon Crumbles

A creamy, decadent twist on classic comfort food, this Camembert mac and cheese delivers rich flavor with minimal effort. Bacon crumbles add smoky crunch to every bite. Perfect for cozy nights when ordinary mac just won’t cut it.

Ingredients

– 8 ounces elbow macaroni
– 6 slices thick-cut bacon
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 8 ounces creamy Camembert cheese, rind removed
– 1 cup sharp cheddar cheese, freshly grated
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon smoked paprika
– 1/4 cup panko breadcrumbs
– 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Cook 8 ounces elbow macaroni in heavily salted boiling water for 7 minutes until al dente.
3. Meanwhile, cook 6 slices thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy.
4. Transfer bacon to paper towels to drain, then crumble into small pieces.
5. Reserve 2 tablespoons bacon fat in the skillet.
6. Melt 2 tablespoons unsalted butter with the bacon fat over medium heat.
7. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until golden.
8. Gradually whisk in 2 cups whole milk until smooth.
9. Cook sauce for 5 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
10. Remove sauce from heat and stir in 8 ounces cubed Camembert and 1 cup grated cheddar until fully melted.
11. Season sauce with 1/4 teaspoon freshly grated nutmeg and 1/2 teaspoon smoked paprika.
12. Drain cooked macaroni and combine with cheese sauce.
13. Fold in half of the bacon crumbles.
14. Transfer mixture to a greased baking dish.
15. Top with 1/4 cup panko breadcrumbs and remaining bacon.
16. Bake at 375°F for 20 minutes until bubbly and golden brown.
17. Let rest for 5 minutes before serving.
18. Garnish with 1 tablespoon chopped fresh parsley.

Just out of the oven, this mac and cheese boasts a creamy interior with crispy bacon and breadcrumb topping. The Camembert adds an earthy depth that pairs beautifully with the smoky bacon. Serve it straight from the baking dish for maximum comfort food appeal.

Conclusion

Savor the joy of these 24 decadent Camembert recipes, perfect for cozy gatherings or indulgent solo moments. We hope this collection inspires your next culinary adventure—try a recipe, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!