Baked Camembert with Figs, Honey, Thyme and Balsamic
Baked camembert with figs is one of those combinations that feels more impressive than the effort involved. The camembert turns molten in the oven, oozing and ready to be spread onto bread or crackers. The figs, roasted with honey, balsamic, and thyme, become jammy and sweet with a slight caramelised edge. Together they are the kind of thing you put on the table and people immediately reach for.
This works beautifully as a starter, a cheese course, or a centrepiece for a casual grazing board. Figs are in season in South Africa from late summer through autumn, roughly February to April, and this is the recipe to make when they are. Sweet, ripe, and at their best.
Why this combination works
Camembert and figs are natural partners. The richness of the cheese needs something with acidity and sweetness to cut through it, and the balsamic glaze does exactly that. The honey rounds out the sharpness of the vinegar. The thyme adds a savoury, slightly woody note that keeps the whole thing from being too sweet. Together they make a sauce that is complex but completely unfussy.
The key to the figs is scoring and squeezing them open before roasting. This allows the glaze to pool into the centre of each fig and caramelise as it bakes, rather than running off the outside. Do not skip this step.
You then spread a little of that on your bread or cracker and top with the spicy and sweet roasted figs. The fact that the Wineland Blue has a blue vein running through it, makes the cheese even more perfect with the figs.
Tips
Use a camembert that is ripe but still holds its shape. If it is underripe the cheese will not melt properly and you will end up with a warm but still firm wheel rather than the molten result you want. Pressing gently on the top before baking is a good test: it should give slightly.
Prepare everything in advance if you are entertaining. Score the figs, make the glaze, and arrange everything in the baking dish earlier in the day. Cover and refrigerate, then bring to room temperature for 20 minutes before baking. Everything goes into the oven 25 minutes before you want to serve.
Rosemary works just as well as thyme if that is what you have. Chopped walnuts or pecans scattered over the cheese before the second bake add a lovely crunch and go particularly well with the figs.
A good aged balsamic will give you a richer, more complex glaze than an everyday balsamic vinegar. If you only have regular balsamic, reduce it slightly in a small pan before using.
What to serve with baked camembert and figs
Crusty bread or a good sourdough is ideal for scooping and spreading. Crackers work well too, particularly plain, slightly salted ones that do not compete with the glaze. A handful of rocket leaves alongside cuts through the richness. Walnuts or pecans on the side add texture. If you are building a proper cheese board, this works as the centrepiece with a selection of cured meats, more figs, and some honeycomb.
Storage
This dish is best served immediately straight from the oven. The camembert will firm up as it cools and does not reheat particularly well. Leftover roasted figs can be stored in the fridge for up to 2 days and are delicious the next day on toast with ricotta, stirred through yoghurt, or served alongside cold cuts.
Baked Camembert with Figs, Honey, Thyme and Balsamic Recipe
Ingredients
- 10 small figs
- 2 Tbsp balsamic vinegar
- 1 Tbsp red wine vinegar
- 2 Tbsp honey
- ¼ tsp Dijon mustard
- ½ tsp fresh thyme leaves
- Salt and freshly ground black pepper
- About 5 sprigs of fresh thyme
- 1 x 250 gram wheel of Camembert
Instructions
- Preheat the oven to 180°C / 350°F.
- Score the tops of the figs about one-third of the way down in two directions to make a cross. Using your thumbs, gently squeeze the base of each fig to open it up slightly.
- Whisk the balsamic vinegar, red wine vinegar, honey, Dijon mustard, and thyme leaves together in a small jug until combined.
- Scatter the thyme sprigs across the base of a small ovenproof baking dish. Arrange the figs cut-side up on top, leaving space at one end for the Camembert. Drizzle three-quarters of the glaze over the figs, aiming to pour as much as possible into the centre of each fig.
- Bake for 10 minutes. Remove from the oven, nestle the camembert wheel into the empty space, and drizzle the remaining glaze over the cheese. Return to the oven and bake for a further 15 minutes until the camembert is soft and starting to ooze and the figs are caramelised.
- Serve immediately with crusty bread or crackers.
Notes
Storage
This dish is best served immediately, straight from the oven. The camembert will firm up as it cools and does not reheat particularly well. Leftover roasted figs can be stored in the fridge for up to 2 days and are delicious the next day on toast with ricotta, stirred through yoghurt, or served alongside cold cuts.To see my other recipes made with the spectacular Dalewood Fromage:
Maple & bay roasted pears with baked Camembert & walnuts
Baked Camembert dip with sundried tomatoes, garlic & thyme
Whipped feta with roasted tomatoes and garlic
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This looks amazing. However, I am from Normandy, France, and this cheese should absolutely not be called Camembert.
I hear you on the Camembert, but as long as we are still allowed to call it that – and we can, it is what it is. Until the food police stop allowing it Its what people know. I don’t make these rules.