Recipe
January 26, 2024
Ask A Chef: Vanessa Bélanger of Café Lunette Shares Her Recipe for a Decadent Baked Camembert
Q: On a recent visit to Halifax, I had the most amazing Baked Camembert dish at Café Lunette. I would love the recipe so I can make it for guests! — Chantelle, Ottawa
A: “Who doesn’t love a bit of melted French cheese?!” says Vanessa Bélanger, Café Lunette’s chef de cuisine. This dish combines Camembert with the acidity of white wine and the earthiness of rosemary and garlic for a warm and gooey spread. Serve it with baguette and fruit chutney — the perfect pairing to cut the cheesy richness. “This dish is simple to make,” says Vanessa. “You’ll wow your friends and family, and feel transported to France.”
Directions
Yield: Serves 4
Make Fruit Chutney
- Add all chutney ingredients to heavy-bottom pot and place on high heat. Bring to a boil.
- Once boiling, reduce heat to low and allow to simmer for about 60 minutes. Stir mixture occasionally to prevent sticking, until chutney is thick and syrupy.
- Allow to cool, then store in jar. Chutney can be kept in fridge for up to two months.
Bake Camembert and Serve
- Preheat oven to 350°F. In 8″ ovensafe ramekin, rip wheel of Camembert into approx. 2″ cubes. Top with garlic, wine and rosemary leaves.
- Bake in preheated oven for 8 minutes, or until completely melted.
- While cheese bakes, cut baguette into thin, half-length strips. Heat large, nonstick pan on stovetop and add 1 tbsp of butter, allowing it to melt. Toast strips of bread until golden brown.
- Remove cheese from oven and serve with Fruit Chutney and toasted baguette.
Author: Alexandra Whyte
Photographer:
Jessica Emin