Hot Camembert with Lingonberry Jam
A round of camembert baked to a soft, almost runny center under a crisp breadcrumb crust with thyme, served with a sweet-and-sour lingonberry jam. This is a simple yet striking appetizer that comes together in half an hour. The hot cheese spills out from under the crust, while the tart berry with a hint of balsamic offsets its saltiness.
Camembert is a soft cheese made from unpasteurized cow’s milk, originally from the Orne department in Lower Normandy. Today only about a dozen Norman cheesemakers are allowed to make true camembert. Its light mushroomy aroma grows even richer alongside fruit and sweet berry sauces, and baking in the oven easily overcomes the rubbery quality of industrial camembert.
Worth knowing: Use cheese in a wooden box or a firm round, or the melted camembert will spread across the baking sheet.
- Swap the lingonberries for cranberries or red currants; the key is the balance of acid and sugar.
- Do not bake the cheese for more than 15 minutes: the crust should brown slightly and the center should turn creamy, but not boil away.
Serve immediately, while the cheese is warm and pulling, with plain crackers or baguette slices and a glass of dry white wine. The jam is made ahead and keeps in the fridge for up to a week.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
Place the cheese rounds on a parchment-lined baking sheet and brush with half of the olive oil. Mix the breadcrumbs with the thyme leaves and sprinkle this mixture over the cheese. Place in an oven preheated to 220 C for 15 minutes.
Meanwhile, make the jam: combine the lingonberries with the rest of the jam ingredients in a saucepan and cook over high heat, stirring constantly, for 7-10 minutes. Take off the heat and let cool.
Take the baked cheese out of the oven and let it cool slightly for 2-3 minutes. Dress the salad leaves with the remaining olive oil, salt, and pepper.
Serve with the lingonberry jam and salad leaves.
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