Baked Camembert

Who doesn’t love a good baked camembert? We certainly do, and while experimenting and getting your own recipe right is always fun, sometimes it’s nice to just follow a recipe, like this baked camembert with beetroot and red onion compote. Yum. Enjoy!

Baked Camembert with Beetroot and Red Onion Compote


  • Serves: 4
  • Prep Time: 10 minutes
  • Cooking Time: About 40 minutes


Beetroot & red onion compote:

  • 2 red onions, finely sliced
  • 1 large beetroot, peeled and finely diced
  • 1 tsp (5ml) dried tarragon
  • 1 tsp (5ml) dried thyme
  • 1 Tbs (15ml) olive oil
  • 80ml Merlot
  • 80 ml brown sugar
  • 2 Tbs (30 ml) Old Brown or port
  • Freshly ground salt and pepper to taste

Baked Camembert:

  • 2 Camembert rounds
  • Olive oil to drizzle
  • A few sprigs of thyme

To serve:

  • Sliced baguette, toasted and rubbed with garlic and a drizzle of olive oil
  • Fresh thyme


  • In a small pot, add the onions, beetroot and herbs to the heated oil and lightly sauté for two minutes.
  • Add the Merlot, sugar and sherry or port. Mix until evenly combined, cover,and simmer for 15 minutes.
  • Remove the lid and simmer over a low heat for another 15 minutes or until the liquid is sticky and reduced.
  • Season with salt and pepper.
  • Preheat the oven to 200°C.
  • Place the Camembert rounds in small skillet pans, add a sprig or two of thyme and drizzle with a little olive oil. Season with salt and pepper. Bake for 12 to 15 minutes until the cheese is of a soft, oozy consistency.
  • Serve immediately with the red onion and beetroot compote and crusty toasted bread/bruschetta.

So, there you go, a gorgeous baked Camembert with beetroot and red onion compote. For more recipes, check out our recipe archives here.