Baked Camembert with Honeysuckle
1 serving
15 minutes
Baked camembert with honeysuckle is a gastronomic masterpiece that combines the tenderness of French cheese with the sweet-sour notes of berries. Camembert, popular in France since the 18th century, becomes creamy and gooey when baked, revealing its rich flavor. Enhanced by honeysuckle—a rare northern berry with a refreshing tartness—it achieves remarkable harmony. Provencal herbs add aroma while black sesame provides subtle textural contrast. This dish is perfect for cozy evenings when one wants to immerse in the world of refined gastronomy, enjoying the melting cheese and vibrant berry flavor combination. It is served immediately after baking alongside fresh bread or crispy crackers. The finished camembert can be cut open to release its juicy filling and enjoyed with berries, salt, and spices.
1
Line the baking dish with foil, shiny side up.
2
Place the camembert on the foil.
- Camembert cheese: 150 g
3
Drizzle olive oil on top.
- Refined olive oil: 1 teaspoon
4
Mix the butter with Provencal herbs on the cheese.
- Herbes de Provence: 0.5 teaspoon
5
Send to a preheated oven at 180 degrees for 12-13 minutes.
6
Put the honeysuckle in a bowl.
7
Mash the berries with a spoon.
8
Once the camembert is ready, carefully take it out of the oven.
9
Transfer to a plate and salt.
- Salt: pinch
10
Spread the cheese with crushed berries.
- Honeyberry (haskap): 85 g
11
Make deep cuts on top and add the remaining berries around the cheese.
- Honeyberry (haskap): 85 g
12
Sprinkle with black sesame and serve immediately.
- Sesame seeds: 0.5 teaspoon