Christmas Eve baked camembert with rosemary and honey

Name: Christmas Eve baked camembert with rosemary and honey
Total time: 25 min
Cuisine: French
Ingredients: 1 whole camembert, about 250g; 2 garlic cloves, sliced; 2 sprigs fresh rosemary; 1 tbsp runny honey; 4 carrots, cut into sticks; 2 celery sticks, cut into sticks; 1 red pepper, cut into strips; 12 radishes

A molten whole cheese with garlic and rosemary, ready to dip with crunchy veg. Easy, impressive and ready in 20 minutes.

Time25 min
LevelEasy
Costabout £1.03 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1whole camembertabout 250g
2garlic clovessliced
2sprigs fresh rosemary
1 tbsprunny honey
4carrotscut into sticks
2celery stickscut into sticks
1red peppercut into strips
12radishes

Method

1
Heat the oven to 200°C (180°C fan). Unwrap the camembert and put it back in its wooden box, or in a small ovenproof dish.
2
Score the top in a criss cross. Push in the garlic slices and rosemary.
3
Drizzle with the honey and bake for 18 minutes until the middle is runny.
18 min
4
Arrange the vegetable sticks on a board.
5
Cut a circle in the top, peel back the rind and dip.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.