Baked Camembert With Pistachios & Cranberries

“Got this recipe from the Betty Rosbottom article in the local paper. Plan on serving/eating it right away because the cheese does harden up quickly and the dish gets fairly mutilated once people dive into it. I just love the mix of flavors and textures with this dish. I prefer toasted baguette, but crackers or other breads would also work.”

Ingredients Nutrition


  1. Slice the rind off the top of the cheese.
  2. Combine cranberries, pistachios, orange zest in small bowl; then mound this mixture on top of the cheese.
  3. Place cheese on foil-lined baking sheet and refrigerate 30 minutes or longer. (Cheese can be prepared 4 hours ahead if covered and refrigerated.).
  4. When ready to bake cheese, arrange rack at center position and preheat oven to 350 degrees.
  5. Bake cheese until warm & just softened, about 6-8 minutes. Watch carefully. Check to see if cheese is softened by touching with your fingers. It should be slightly soft when pressed lightly.
  6. Remove and cool, about 3-4 minutes.
  7. Transfer to serving tray. (Trim foil if you wish).
  8. Surround with bread and/or crackers.

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