Baked Camembert with Blueberry Chutney

Baked Camembert cheese is the perfect fall food. This recipe combines the warm, creamy, slight tanginess of Camembert with the sweetness of blueberry chutney and the crunch of candied walnuts.

The optional pizza dough wrap not only makes it easier to bake, it also provides your dipping material. Enjoy this fresh and cozy dish by the fire with a loved one or at a fall party with friends. Everyone will appreciate the combination of warmth and sweet berries to bring back good memories of summer.

Like most cheeses, Camembert pairs wonderfully with wine. A nice Pinot Grigio is quite lovely. It also goes well with a sweet liquor like Cointreau. 


  • 1 recipe pizza dough (optional)
  • 1 container Camembert cheese

For the chutney

For the candied walnuts

  • 1 cup chopped walnuts
  • 1/2 cup sugar
  • 2 Tbsp butter


For the chutney

  1. Heat the butter and olive oil on medium high heat. 
  2. Sauté the onion until translucent. 
  3. Add the blueberries and cook for another minute or two. 
  4. Add all remaining chutney ingredients except the Cointreau. 
  5. Bring to a boil. 
  6. Reduce heat to a simmer and cook until it has reached a jam consistency. It should take about ten minutes, but be patient. It is worth it to wait until it's nice and thick. 
  7. Add in the Cointreau just before turning off the heat. 
  8. Remove the cinnamon stick, and set aside. 

Baking the Camembert 

Wrapping the Camembert in the pizza dough provides a handy container and a perfect source for something to dip in the soft, gooey cheese. That said, it is not necessary. If you prefer, you can simply place the Camembert in a shallow, oven-proof dish, place the dish on a baking sheet, and proceed as directed below. You can then serve the delicious goodness with crackers or crusty bread. 

  1. Preheat your oven to 180 if you are cooking in the dish, 210 if you are cooking in the pizza dough. 
  2. Remove all wrapping from the Camembert, and slice off the top end. 
  3. Roll out your pizza dough very thin. The diameter should be about 3 times the diameter of the cheese.  
  4. Place the Camembert in the middle of the pizza dough. 
  5. Cover the top of the Camembert with the chutney.
  6. Fold up the left side, the right, the front, and then the back. Try to pinch together the folds to make a good seal and avoid a mess (and loss of precious cheese and chutney). A little pinch at the top will make it easier to cut when it's cooked. 
  7. Place on a baking sheet, and cook in the oven for 15 minutes or until the crust is light brown. 
  8. If you are cooking the Camembert in a dish, 10 minutes will be sufficient. 

For the candied walnuts

  1. Place the 2 Tbsp butter in a sauce pan over medium high heat. 
  2. Add in the sugar, stirring constantly, and allow it to melt a bit. 
  3. Pour in the chopped walnuts, and continue cooking until the sugar has melted and is covering the walnuts. 


  1. When the Camembert is done, remove it from the oven. 
  2. If you have cooked in the pizza dough, use a bread knife to cut the top of the crust off. The cheese will be quite hot, so use caution! This is where a little pinch to grab on the top can be useful. 
  3. Set aside the crust top to use for dipping. You can slice it up, or just break it in pieces. 
  4. Sprinkle the candied walnuts on top.
  5. Dig in! 

This delicious cheesy dish will warm you up and satisfy your sweet tooth without being excessively sugary. Whether at a party with friends or just for you to snack on by the fire with a good book, this beautiful and simple dish can be enjoyed any time of day.