Baked Camembert with Blackberry Jam, Thyme & Toasted Hazelnuts
BAKED CAMEMBERT WITH BLACKBERRY JAM, THYME & TOASTED HAZELNUTS
Warm Camembert, spoonfuls of dark blackberry jam, toasted hazelnuts and a little thyme make a simple late-summer or autumn dish that is all about balance. The cheese is rich, savoury and earthy; the blackberry brings fruit and freshness, while the hazelnuts add crunch and a gently roasted flavour.
Blackberry jam is an excellent partner for baked Camembert. Its dark fruit character gives the creamy, savoury cheese enough contrast without overpowering it. I add the jam after the Camembert comes out of the oven so the residual heat softens the preserve while its fruit character stays clear.
Prep
10 minutesBake
12–15 minutesServes
4Difficulty
Easy
Why Blackberry Jam and Camembert Work Together
Camembert becomes particularly rich when baked. Its centre turns fluid and buttery while the rind keeps a more savoury, earthy character. It therefore needs something with enough fruit and freshness to stop each mouthful becoming heavy.
Blackberry is deep enough in flavour to stand beside the cheese rather than disappear into it. The preserve supplies sweetness, but importantly it also gives the dish fruit character and contrast.
Toasted hazelnuts bring a dry, roasted crunch against the molten cheese, while thyme adds a restrained savoury note. None of them needs to dominate; the pleasure of the dish comes from getting a little cheese, blackberry and nut in each bite.
Ingredients
- 1 whole Camembert, approximately 250 g
- 3–4 tbsp The Artisan Kitchen Blackberry Jam
- 40 g hazelnuts
- 3–4 small sprigs fresh thyme
- Freshly ground black pepper
- Good sourdough, baguette or crispbread, to serve
Method
1. Heat the oven to 200°C / 180°C fan / Gas 6.
2. Spread the hazelnuts on a small baking tray and toast for approximately 6–8 minutes, until fragrant and lightly coloured. Allow them to cool slightly, then roughly chop.
3. Remove all wrapping from the Camembert and place the cheese in a small ovenproof dish that fits it fairly closely.
4. Score the top of the cheese lightly with a sharp knife. Tuck a few small thyme leaves into the surface and add a little freshly ground black pepper.
5. Bake for 12–15 minutes. The centre should feel soft and yielding when gently pressed, but the cheese should not be left so long that it separates or completely collapses.
6. Remove the Camembert from the oven and leave it for a minute. Spoon the Blackberry Jam generously over the warm cheese rather than baking the preserve with it.
7. Scatter over the toasted hazelnuts and a few fresh thyme leaves. Finish with another small twist of black pepper.
8. Take it straight to the table with warm sourdough, baguette or crispbread and serve while the centre of the Camembert is still molten.
I prefer to add the blackberry jam once the cheese has been baked. Camembert needs enough heat to soften properly, whereas the jam doesn’t benefit from a long spell in the oven. Spoon it onto the hot cheese at the end and it loosens naturally, giving you warm fruit without losing the contrast between blackberry and cheese. Keep the hazelnuts fairly roughly chopped as well, their crunch is important.
Why Use Blackberry Jam with Cheese?
Blackberry Jam has enough depth to work with a creamy cheese such as Camembert while still bringing a fresh fruit contrast. This is particularly useful with baked cheese, where richness becomes more pronounced as the interior warms.
The principle is the same as using a fruit-based sauce in a savoury dish: sweetness on its own is not enough. What matters is balance between fruit, richness, salt and texture.
For a larger cheese board, blackberry also sits naturally among softer cheeses, bread, crackers, grapes and toasted nuts.
Baked Camembert & Blackberry Jam Questions
Does blackberry jam go with Camembert?
Yes. Blackberry has sufficient depth to stand up to Camembert while its fruit character gives contrast to the cheese’s creamy richness. It is particularly good when the Camembert is served warm.
Should I bake the blackberry jam with the Camembert?
I prefer not to. Bake the Camembert first, then spoon over the blackberry jam. The residual heat warms and loosens the preserve without unnecessarily cooking it again.
How do I know when baked Camembert is ready?
The centre should feel soft and yielding beneath the rind. Usually 12–15 minutes in a hot oven is sufficient for a 250 g Camembert. Avoid overbaking it, as the cheese can begin to separate.
What nuts go well with blackberry and Camembert?
Hazelnuts are particularly good because their roasted flavour works naturally with both dark fruit and creamy cheese. Walnuts would also make a good alternative.
What should I serve with baked Camembert?
Serve it immediately with warm sourdough, baguette or crispbread. A few fresh apple or pear slices would also give the plate a crisp, fresh contrast.
The Artisan Kitchen Blackberry Jam
A fruit-led blackberry preserve particularly well suited to late-summer and autumn serving, from breakfast and baking to soft cheeses such as Camembert.
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen in Gloucestershire. Her approach to preserves and food pairing centres on the balance between fruit, acidity, sweetness, aroma and texture.
