Baked Camembert with Nutty Cranberry Crumble


“A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner”
Suggested 250g Camembert: Use either Dalewood Wineland Chefs Camembert™ or a Dalewood Traditional Camembert 250g


250g Camembert

1 clove garlic

a few tips fresh rosemary

olive oil

bite-sized pieces bread, stale

a few sprigs rosemary

olive oil

1 tiny pinch sea salt

1 small handful dried cranberries

1 small handful mixed nuts


There are certain winning combos that work every time; best friends that will never let you down and give you big bang for your buck. This recipe is easy to scale up so adapt it for however many people you’ve got coming round.
Preheat the oven to 180ºC/350ºF/gas 4.
Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin.
Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips.
Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes or until gorgeous and oozy in the middle.
Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl.
Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts; a little mouthful of 1980s heaven.

Recipe and photo from