Baked Camembert Cheese with Bacon

A baked camembert with bacon, basil, and a glaze of honey. The camembert is partially melted, surrounded by a sprinkle of red pepper flakes on a light blue surface.

5 from 3 votes

Baked Camembert with bacon is pure comfort food: warm, gooey cheese topped with crispy, smoky bacon. It’s the kind of thing that disappears fast at any gathering, so you might want to make two. A drizzle of honey and a sprinkle of fresh herbs take it to the next level—rich, savory, and just a little bit sweet.

Prep Time10

Cook Time15

Total Time25

Course: Appetizers

Cuisine: French

Keyword: baked camembert with bacon

Servings: people

Calories: 159kcal

Author: Bethany Galloway

Ingredients

1 Camembert wheel
3 strips bacon diced
2 sprigs fresh basil
1/4-1/2 teaspoon red chili pepper flakes to taste
2 teaspoons honey

Instructions

Preheat the oven to 175°C/350°F. If you're using the air fryer, it doesn't need to be preheated.
Dice and cook the bacon in a frying pan over medium heat until it is cooked but not crispy, about 10 minutes.
3 strips bacon
Remove the plastic wrapping from the wheel of Camembert and place it back into its wooden or cardboard box on top of a small baking sheet, with parchment paper or tin foil under the cardboard or wooden box.
1 Camembert wheel
Score the top of the Camembert with a sharp knife 3 times horizontally and 3 times vertically.
Add the toppings to the top of the cheese beginning with the fresh basil, and chili flakes, then drizzle honey.
2 sprigs fresh basil, 1/4-1/2 teaspoon red chili pepper flakes, 2 teaspoons honey
Add the crispy bacon on top.
Oven: Bake in the preheated oven for 10-15 minutes, until the cheese is soft and melted inside.
Air fryer: Air fry it for 16 minutes at 175°C/350 F, until the cheese is soft and melted inside. No preheating needed!
Season with a crack of black pepper and serve the cheese immediately with a drizzle of olive oil on a serving platter with some crackers, veggies, or crusty bread of your choice.

Notes

Room temperature cheese melts better: Let the Camembert sit out for 20–30 minutes before baking.

Don’t overbake: Too much time in the oven can make the cheese firm up again. Check it at 10 minutes.

Crispy bacon is best: Cook it until golden brown, but not burnt, for the best texture.

Drizzle extra honey: If you love a bit more sweetness, add another teaspoon right before serving.

Best eaten fresh: Baked Camembert is at its best straight out of the oven while it’s still warm and melty.

Storage instructions

Refrigerate: Wrap any leftover cheese in parchment paper or an airtight container and store in the fridge for up to 2 days.

Reheat: Warm it in a low oven (150°C/300°F) for a few minutes until soft again.

Repurpose it: Spread leftovers on toast, mix into pasta, or use as a dip.

Nutrition