Baked Camembert with Sollies Fig Jam

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Baked Camembert with Sollies Fig Jam


  • 1 camembert
  • 2 tbsp fig jam
  • 2 sprigs thyme
  • A small handful of walnuts
  • Salt
  • Pepper


  • Preheat oven to 220°C
  • Remove the Camembert from its tin and replace the protective plastic film with a square piece of baking paper.
  • Place the Camembert in the tin
  • Make two cross-shaped cuts in the ash of the Camembert
  • Season with salt and pepper
  • Add 2 tbsp fig jam and 2 sprigs of thyme
  • Place the Camembert in an ovenproof dish
  • Place in the oven, uncovered, for 20 minutes
  • After 15 minutes, add the chopped walnuts and bake for a further 5 minutes.
  • Serve with a loaf of sourdough bread and a few fresh figs if in season.

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