Warm ginger Camembert with cumin

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5 min


4 appetizer servings

* PLUS Baking Time: 6 minutes


  • 125 g round camembert
  • 3 tbsp ginger marmalade
  • 1/4 tsp ground cumin
  • 1 tbsp finely chopped cilantro , parsley or basil
  • 1 tbsp chopped toasted pecans , optional


  • Preheat oven to 400F (200C). Slice rind horizontally from top of cheese and discard. Place cheese in centre of a foil-lined pie plate or microwave-safe serving dish. In a small bowl, stir marmalade with cumin. Spread mixture over cheese. Just before serving, bake cheese in centre of 400F (200C) oven until sides feel warm when poked, from 6 to 8 minutes. Remove to a serving plate. Or microwave, uncovered, on medium 30 seconds to 2 minutes. Sprinkle with coriander and pecans, if using. Serve with small toasts and apple or pear wedges for spreading with cheese.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 5 g,
  • Carbohydrates
  • 10.1 g,
  • Fat
  • 6 g,
  • Fibre
  • 0.7 g,

Warm creamy Camembert melds well with sharp ginger and earthy cumin. Ginger marmalade is sold in most supermarkets.

Make ahead

Prepare cheese to point of heating. Cover with a tent of foil (plastic wrap will stick). Refrigerate no longer than 1 day as cheese may discolour. Bake as directed above.