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Baked Camembert with Figs, Honey, Thyme and Balsamic Recipe

Oozing baked camembert with roasted figs in a honey, thyme, and balsamic glaze. Ready in 25 minutes and impressive enough for a dinner party starter or cheese course.
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Baked Camembert & figs with a thyme & balsamic glaze recipe
Prep Time:10 minutes
Cook Time:25 minutes

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

Everything can be prepared in advance and refrigerated. Bring to room temperature for 20 minutes before baking.
Rosemary can be substituted for thyme. Scatter chopped walnuts or pecans over the cheese before the final bake for added texture

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.
 
Servings: 4