Baked Camembert with Honey, Thyme & Pecans

Susan, AKA Kiwicook

Written by: Susan, AKA Kiwicook

Last updated:

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One of my favourite foods in the world is cheese – soft cheeses, like brie or camembert, in particular. I can down one of these babies all on my own in one sitting.

So, you can imagine that there was a very short photography session in this case with no-one else getting a look-in so far as lunch went!

Thanks to New Zealand’s Food magazine (December 2013, Issue 74) for this recipe. I usually prefer cheese without any flavourings, but the honey, chilli, thyme and pecans were a lovely addition and complemented the mild camembert beautifully.



Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Servings 2 Servings


  • 125 g whole camembert cheese
  • Fresh thyme springs
  • Pinch dried chilli flakes
  • 1 Tbsp runny honey
  • Handful toasted pecan nuts


  • Preheat oven to 180°C (360°F). Unwrap the cheese and discard the wrap. Place the camembert in the centre of a square of baking paper large enough to fold up over the sides of the cheese. Secure the baking paper in place with a piece of a string.
  • Place the wrapped camembert on a baking tray. Score the top of the cheese with a small, sharp knife toprevent it from bursting. Top the camembert with the thyme sprigs and chilli flakes.
  • Bake the camembert in the oven for 10-15 minutes. Place on a serving platter. Drizzle the honey over thecheese and scatter over the toasted pecans. Serve with crackers and dried or fresh fruit.
Keyword Baked Camembert Honey Thyme Pecans, Cheese
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Avatar

    Oh this is just too good!

  2. Avatar

    Seriously gorgeous and stunning!


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