Baked Camembert Recipe


  • 1 x 250g camembert in box
  • 50g soft light brown sugar
  • 75ml balsamic vinegar
  • ½ small red onion, finely chopped
  • 1 Bramley apple, peeled and roughly chopped
  • 150g red grapes, halved
  • Wholemeal or seeded bread, to serve


Calories columnFat columnSaturates columnSugars columnSalt column
584 per serving
29% %GDA
29g per serving
41% %GDA
18g per serving
90% %GDA
52g per serving
58% %GDA
1.90g per serving
32% %GDA


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.

  2. Remove the packaging from the camembert and discard the wrapper. Turn the lid upside down and place the base with the cheese into it.

  3. Make a couple of slashes in the top of the cheese then place on a baking tray in the oven for 15 minutes until gooey and hot through.

  4. Remove and set aside.

  5. Meanwhile, tip the sugar and vinegar into a saucepan and bring to the boil – you want the sugar to just caramelise as it dissolves.

  6. When liquid, add the onion, apple and grapes and stir well – return to the boil, then turn down to a simmer and cook for 12-15 minutes until the fruit is tender and the mixture just thickened. Decant into a serving bowl or jam jar and allow cool slightly.

  7. Serve the cheese in the box, with some of the chutney spooned on top and the bread and remaining chutney alongside.